Taiwanese Meefun


  • 5

    ounces dried rice vermicelli

  • 4

    dried shiitake mushrooms

  • 5

    tablespoons vegetable oil

  • 2

    eggs, lightly beaten

  • 2

    large shallots, thinly sliced

  • Kosher salt

  • 1

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

  • ¼

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

  • 8

    ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)

  • 3

    tablespoons soy sauce

  • 1

    teaspoon ground white pepper

  • ¼

    cup fresh cilantro, roughly chopped

  • Chile oil, for serving


  1. 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-inch thick.
  2. 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.
  3. 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.
  4. 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.
  5. 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.