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6 ounces fine rice vermicelli
3 ounces fresh bean sprouts 1/2 pound firm white fish, cubed
1 tablespoon minced fresh ginger
21/2 tablespoons vegetable oil
11/2 teaspoons minced garlic
11/2 ounces sliced straw mushrooms or champignons
1 to 2 red chillies, seeded and finely sliced
2 scallions, white part only, cut into 1 inch pieces
2 large eggs, beaten lightly
11/2 to 2 teaspoons tamari or light soy sauce
salt and white pepper
chili shreds and cilantro sprigs for garnish
Method :
Soak the vermicelli in boiling water for 1 minute, drain and spread on a plate to partially dry. Blanch the bean sprouts in simmering water for 40 seconds and drain. Place the ginger on a piece of fine, clean cloth.
Add 1 tablespoon water and squeeze the liquid the liquid through the cloth onto the fish.
Heat the oil in a wok or skillet over medium heat and fry the garlic until golden. Increase the heat, add the fish, cook until barely done, and remove. Add the mushrooms, chilli, and scallion to the pan and stir-fry for 1 minute. Push to the side of the pan, or remove. Reheat the pan to very hot and stir-fry the drained vermicelli for 30 seconds. Push to the side of the pan. Add the bean sprouts and stir-fry briefly, until wilted.
Make a space in the center of the pa. Pour in the eggs and cook until firm. Break up with the edge of a spatula, then stir into the noodles.
Return the other cooked ingredients to the wok and stir-fry on medium heat until the dish is well mixed and heated through. Add the soy sauce and check seasonings, adding salt and pepper to taste. Garnish with chili shreds or sprigs of cilantro.
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