Madhur Jaffrey's Vegetarian Mee Krob (Crisp Noodles With Tofu

Name: Madhur Jaffrey's Vegetarian Mee Krob (Crisp Noodles With Tofu
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 6 ounces rice vermicelli; 2 cups peanut oil, for frying; 1/2 cup shallot, finely chopped; 1 tablespoon garlic, minced; 2 green chilies, fresh, minced; 8 ounces tofu, cut into julienne strips; 5 large eggs; 1 teaspoon salt; 2 tablespoons soy sauce; 1/4 cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons ketchup; 1/2-1 teaspoon cayenne pepper (to taste); 1/4 teaspoon ground black pepper; 1/2 lemon peel, cut into very thin, 1-inch-long strips; 1/4 cup parsley, minced; 1 cup fresh bean sprout

Submitted by Elisabetta47

"This uses rice vermicelli, called "mee" in Thailand. The vermicelli is first fried until crisp and then tossed with a hot, sweet, salty, and sour combo. This combo must be cooked until quite dry, else the vermicelli turns soggy. Once-upon-a-time, when living in L.A., I was addicted to this stuff at a Thai restaurant in the Valley. Now at home in Italy, I've altered the recipe to suit what's available to me here, and it is, in my husband's words, "Delizioso!" P.S. It looks time-consuming, but really isn't. As with all stir fries, if you do your prep ahead of time and have all your ingredients in ramekins or small bowls beside your stove-top, it comes together in a flash. I'm even planning to serve this to adventurous company and think the noodle prep can be done way early and held in paper towels for a successful, last-minute group meal. (Update: after posting I saw the nutritional data - yikes! I think it's incorrect in figuring in the 2 cups of oil on the ingredient list. Though there is frying involved, the noodles are really drained. With a non-stick pan or wok, you can cut the 1/4 oil down to 1 or 2 tablespoons to reduce the fat even further. It's so good, it's worth the splurge!)"

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Ready In:: 1hr 15mins
Ingredients:: 17
Serves:: 6

ingredients

6 ounces rice vermicelli
2 cups peanut oil, for frying
¹⁄₂ cup shallot, finely chopped
1 tablespoon garlic, minced
2 green chilies, fresh, minced
8 ounces tofu, cut into julienne strips
5 large eggs
1 teaspoon salt
2 tablespoons soy sauce
¹⁄₄ cup white wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
¹⁄₂ - 1 teaspoon cayenne pepper (to taste)
¹⁄₄ teaspoon ground black pepper
¹⁄₂ lemon peel, cut into very thin, 1-inch-long strips
¹⁄₄ cup parsley, minced
1 cup fresh bean sprout

directions

Soak noodles in hot (not boiling) water for 1 minute, until softened.
Drain immediately.
Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
Line 2 large platters with paper towels.
Heat oil in wok or sauce-pan over high flame to very hot (200°C or 390°F).
Throw in small handful of drained noodles & fry first side for 30-40 seconds.
Turn thin pancake to fry an additional 30-40 seconds.
Noodles should turn lovely reddish-golden color.
Remove with slotted spoon and drain on paper-towelled platters.
Repeat for rest of noodles.
Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
Over medium flame, add shallots, garlic, & chilies.
Stir until shallots are lightly browned.
Add tofu strips and stir for 1 minute.
Break all eggs into pan and stir for 1 minute, breaking up yolks.
Add the soy sauce/ketchup/vinegar, etc. mixture.
Stir and fry until eggs have completely solidified.
Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.