Thursday, April 19, 2012

Fried Tanghoon (Vermicelli) with Egg

My grandmother makes a very delicious dish called "ants crawling up the tree" or ma yi pa shu 蚂蚁爬树 in a fried-style rather than in a stewed style like the original dish. The dish usually has ground meat fried with mung bean vermicelli, and from afar, it looks like ants are crawling up the branches of trees (or vermicelli). That is how the dish got it's name. 

In my dish, adapted from "ants crawl up the tree", I substituted eggs for minced meat. It is absolutely delicious too, and I guess one can infer the ants and such, but that is not the point. Deliciousness comes first, frivolty in naming, a sure second!

  • 2 balls mung bean vermicelli, soaked in water for 30 minutes
  • 2 eggs
  • 1 teaspoon soy sauce
  • pinch of salt and pepper to taste
  • [optional] chives for garnishing
  • 2 tablespoons water
  • 1 tablespoon cooking oil

  • In a heated pan, add water, and cook mung bean vermicelli. Cook for about 2 minutes, or until water has evaporated.
  • In a small bowl, beat two eggs and add soy sauce.
  • Add oil to the pan, then pour the eggs over the vermicelli.
  • Fry the eggs until they are cooked.
  • Serve.

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