taiwanese meefun

 

I loved all the veggies in this dish.  It was especially good with kimchi...but I'm starting to enjoy kimchi with just about anything with these sorts of ingredients.

taiwanese meefun (New York Times Page-A-Day Calendar)

5 ounces dried rice vermicelli

4 dried shiitake mushrooms

5 tablespoons olive oil (I scaled WAY back)

2 eggs, lightly beaten

2 large shallots, thinly sliced (I used green onion)

kosher salt

1 large carrot, cut into thin matchsticks (about 2 1/2 cups)

1/4 small green cabbage, shredded (about 2 1/2 cups)

8 ounces baked tofu, cut into think matchsticks (about 2 cups) (I made baked tofu cubes)

3 tablespoons soy sauce

1 teaspoon ground white pepper (I used 1/2 teaspoon ground black pepper)

1/4 cup fresh cilantro roughly chopped

chile oil, for serving

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

Heat 1 tablespoon oil in a large deep skillet over medium heat.  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 a little 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.  Add cabbage and cook stirring frequently, until slightly wilted.

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