MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taiwanese Meefun
Categories: Pasta, Mushrooms, Vegetables, Herbs
Yield: 5 servings

5 oz Dried rice vermicelli
4 Dried shiitake mushrooms
5 tb Vegetable oil
2 lg Eggs; lightly beaten
2 lg Shallots, thin sliced
Salt
1 lg Carrot; in thin matchsticks
1/4 sm Green cabbage; shredded
8 oz Baked or smoked tofu; in
- thin matchsticks
3 tb Soy sauce
1 ts Ground white pepper
1/4 c Fresh cilantro; rough
- chopped
Chile oil, to serve

In a medium bowl, cover rice vermicelli in cold water
and soak until softened, 5 to 10 minutes. Drain and set
aside. Soak dried shiitake mushrooms in warm water until
hydrated and softened, about 10 minutes, then drain and
slice 1/4" thick.

Heat 2 tablespoons oil in a large, deep skillet over
medium. Add beaten eggs, swirl to create an even layer,
and cook until eggs are set and cooked through, about 1
minute. Transfer the cooked eggs onto a cutting board.
Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to
medium-high. Add remaining 3 tablespoons vegetable oil,
the shallots and shiitake mushrooms. Season with salt.
Cook, stirring frequently, until the edges of shallots
begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring
frequently, until softened but still crisp, 1 to 2
minutes. Add cabbage, season with salt, and cook,
stirring frequently, until slightly wilted, 1 to 2
minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup
water, and cook, stirring frequently, until the noodles
absorb the water, 5 to 6 minutes. Season with salt and
white pepper, and stir in reserved eggs to combine.
Serve topped with cilantro and chile oil.

By: Sue Li

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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