Malaysian hot noodles with tofu
Yield: 2 Servings
Ingredients:
- 13 oz Tofu dried; sliced
- 9 oz Chinese dried wheat noodles
- 13 oz Firm tofu; cubed 1/2"
- 3 tb Chinese semsaem oil
- 3 tb Fresh ginger; minced
- 1/2 ts Yellow asafoetida powder*
- 1 bn Choy sum** leaves and -stalk; chopped in 1" -sections
- 3 tb Soy sauce
- 2 tb Plain sambal oelek***
- 3 tb Fresh lemon juice
- 2 c Mung bean shoots
Instructions:
Soak dried tofu slices in hot water for 15 mintues. When softened cut into 1" squares drain and pat dry. Cook the wheat noodles in boiling water until al dente a little firm. Drain rinse under cold water and drain again. Heat oil in wok over high heat and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce sambal oelek lemon juice tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately. *asafoetida powder: available at Indian grocers **choy sum: also known as rape ***sambal oelek: a hot condiment made from ground fresh red hot chilies popular in Malay and Indonesian cuisine. Available at Asian grocery stores. To make your own pound together 2 red hot chilies and 1/2 tsp salt making 2 tsp. Recipe from Kalachandji's Restaurant and Palace Dallas Texas/MM by DEEANNE **
