35 minutes
A traditional Taiwanese dish featuring rice vermicelli noodles with shiitake mushrooms, tofu, and vegetables, seasoned with soy sauce and white pepper.
Dried Rice Vermicelli, soaked
0 oz
Dried Shiitake Mushrooms, rehydrated and sliced
each
Vegetable Oil, divided
tablespoons
Eggs, lightly beaten
each
Large Shallots, thinly sliced
each
to taste
Carrot, cut into thin matchsticks
cups
Green Cabbage, shredded
cups
Tofu, cut into thin matchsticks
0 oz
tablespoons
teaspoons
Cilantro, roughly chopped
cups
Chile oil
for serving
1. Noodle Preparation
Soak rice vermicelli in cold water until softened, 5 to 10 minutes. Drain well. In a separate bowl, soak shiitake mushrooms in warm water until hydrated, about 10 minutes, then slice.
2. Egg Creation
Heat 2 tablespoons oil over medium in a large, deep skillet. Pour in eggs, cook as a thin layer until set, about 1 minute. Transfer eggs to a cutting board, cool slightly, and slice into matchsticks.
3. Shallot and Mushroom Sauté
Increase heat to medium-high, add 3 tablespoons oil, shallots, and mushrooms to skillet. Season with salt, cook until shallots are golden, 3 to 4 minutes.
4. Carrot and Cabbage Toss
Add carrots, sprinkle with salt, cook for 1 to 2 minutes until crisp-tender. Mix in cabbage, add salt, and cook until slightly wilted, another 1 to 2 minutes.
5. Tofu and Vermicelli Stir-Fry
Integrate tofu, soy sauce, and the softened vermicelli with 1 cup water. Stir frequently until noodles have absorbed the water, about 5 to 6 minutes.
6. Season and Serve
Season with white pepper, fold in reserved egg. Garnish with cilantro and drizzle with chile oil before serving.
Use freshly dried shiitake mushrooms for their robust flavor and firm tofu that can hold its shape during stir-frying.
Maintain high heat to sear ingredients without stewing, and cook mushrooms and tofu separately from the vermicelli for optimal texture.
Start by frying garlic, ginger, and the white parts of green onions to create a flavorful oil base through 'blooming'.
Continuously taste and adjust seasoning, especially considering the variability in soy sauce brands and mushroom soaking liquid saltiness.
Soak the vermicelli in warm water, not hot, to ensure they soften evenly without becoming mushy.
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