INGREDIENTS

1/4 of a 14-ounce package firm tofu
Cooking oil for deep-frying
1 teaspoon cooking oil
2 eggs, lightly beaten
2 tablespoons dried shrimp
1/4 pound medium raw shrimp
6 ounces dried rice stick noodles
3 tablespoons cooking oil
2 cloves garlic, minced
1 fresh red jalapeno chili, thinly sliced
1 tablespoon chili garlic sauce
1/4 pound bean sprouts
2 ounces garlic chives or 4 green onions, thinly sliced
3 tablespoons oyster-flavored sauce
1/4 teaspoon white pepper
1/4 English cucumber, sliced

COOKING METHOD

GETTING READY

Drain tofu; cut into 3/4-inch cubes. Place between paper towels and gently press out excess water.

In a wok, heat oil for deep-frying to 350°F. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes. Remove from oil and drain on paper towels.

Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.

Soak dried shrimp in warm water to cover for 20 minutes; drain and finely chop. Shell and devein raw shrimp.

Soak rice stick noodles in warm water until soft, about 30 minutes; drain.

COOKING

Heat a wok over high heat until hot. Add the 3 tablespoons oil, swirling to coat sides. Add dried shrimp, garlic, and chili; stir-fry until fragrant, about 10 seconds. Add chili garlic sauce and raw shrimp; stir-fry for 2 minutes. Add rice stick noodles, bean sprouts, garlic chives, oyster-flavored sauce, and pepper. Stir-fry until bean sprouts are limp, about 2 minutes. Add tofu and omelet strips; cook, stirring, until heated through, about 1 minute.

Garnish with cucumber slices.

SOURCE: Martin Yan's Asia © 1997 / Martin Yan