Madhur Jaffrey'S Vegetarian Mee Krob (Crisp Noodles With Tofu - cooking recipe

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

Preparation

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\u00b0C or 390\u00b0F).
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.