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1
Soak the mee in hot, not boiling, water for a minute or until they soften.
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2
Drain immediately.
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3
Line two large platters with paper towels and keep nearby.
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4
Heat the oil in a wok over a high flame.
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5
When very hot, throw in a small handful of mee.
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6
Fry for about 30 to 40 seconds, then turn over what will look like a thin pancake of vermicelli.
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7
Fry for 30 to 40 seconds on the second side.
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8
The mee should turn a lovely reddish-golden color and be quite crisp.
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9
Remove it with a slotted spoon and leave to drain on the paper towels.
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10
Fry all the mee this way.
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11
Take the wok off the flame and remove all but 1/4 cup of the oil.
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12
Heat this over a medium flame.
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13
Put in the shallots, garlic, and green chili.
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14
Stir and fry until the shallots are lightly browned.
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15
Put in the bean curd and stir for a minute.
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16
Now break all the eggs into the wok.
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17
Stir for a minute, breaking up the yolks.
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18
Add the salt, soy sauce, vinegar, sugar, ketchup, cayenne, and lots of black pepper.
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19
Stir and fry until the eggs have solidified completely.
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20
Turn the heat to medium-low.
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21
Continue stirring and frying another 15 to 20 minutes or until the mixture is completely dry, lowering heat if necessary.
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22
Just before you are ready to eat, toss the mee with the egg mixture, the lemon peel, chives, and Chinese parsley leaves.
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23
Arrange on a platter.
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24
Scatter the bean sprouts over the top and garnish with the additional parsley sprigs.
