Stir Fry Rice Vermicelli with Yen Ta Fo Sauce
If you follow my blog for a while, you probably know that I love noodles. I can eat all day, every day and never get enough. of them. I made many kinds of noodles and shared many noodles recipes in this blog..However, to be honest, I just learned to make noodles since I moved to Tokyo a couple of years ago because making noodles require effort and some skill--they are something left entirely to pro. However, for stir fry noodles, it's pretty easy even for a novice in the kitchen
Stir fry rice vermicelli with Yen Ta Fo sauce, today's recipe is one of the most popular and well known noodles dishes in Thailand. They are sourly sweet with a hint of spiciness from Yen Ta Fo sauce. (recipe). I usually make my own sauce and highly recommend you to do so. Please, please don't be scared away by the long list of ingredients, this sauce is pretty easy and quick to whip up. The sauce can be kept in the fridge for a mouth. Aside from adding it to Yen Ta Fo noodles, you can add it into rice vermicelli or glass noodles and turn them into a pretty colored and delightful noodles dishes.
Below is my Stir Fry Rice Vermicelli with Yen Ta /Fo Sauce recipe
Ingredients
2 eggs
little fish sauce (for egg sheet)
15 ml. water
little fish sauce (for egg sheet)
15 ml. water
4-5 medium shallots
4-5 shrimp
4-5 shrimp
160 grams hard tofu diced
6 tablespoon yen Ta Fo sauce
3.5 tablespoon ketchup
1 teaspoon light soy sauce
3.5 teaspoon sugar
180 grams dried rice vermicelli soaked in warm water till soft
2 tablespoon vegetable oil for stir frying
Preparation
1.Mix the eggs , fish sauce and 15 ml. water with the egg whisker / fork in the bowl. For this recipe, you don't need to strain the egg mixture, it's ok. to have some bubbles or egg white in it.
2. Put a little bit of cooking oil or spray the oil on the a non-stick pan, heat it. Then pour the ready mixture into it.
3 Wait until you see the top layer harden. Then you can turn off the stove and move the egg sheet to the plate or cutting board. Cut it into fine strips.
4. Heat a wok with vegetable oil, add in shallot, stir fry until fragrant.
5 Add in tofu, stir fry until light golden. Then add in shrimp, Yen ta Fo sauce, sugar, tomato ketchup, light soy sauce, water.
6. Reheat the rice vermicelli in a microwave oven or some warm water a bit because hot noodles do absorb more sauce and flavor. Then drain them loosely. keeping the noodles moist. No rinse is needed.
7. Now turn the heat into high, add in rice vermicelli, let the hot noodles mingle with the hot sauce for a couple of minutes to incorporate their flavors and create a beautiful texture, do feel quick stirs. Dish out, serve hot.
4 comments
Looks so wonderful! I love vermicelli noodle...so light and low-calories. I must try this recipe.
ReplyDelete@Nippon Nin You should try it.
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ReplyDeleteI can only say " Hats off for Queen Tataya" Laurean
@Laurean
ReplyDeleteI am flattered, Laurean. Thank you for your kind comment.