Malaysian hot noodles with tofu
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | ounces | Tofu, dried; sliced |
| 9 | ounces | Chinese dried wheat noodles |
| 13 | ounces | Firm tofu; cubed 1/2\" |
| 3 | tablespoons | Chinese semsaem oil |
| 3 | tablespoons | Fresh ginger; minced |
| ½ | teaspoon | Yellow asafoetida powder* |
| 1 | bunch | Choy sum**, leaves and stalk; chopped in 1\" sections |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Plain sambal oelek*** |
| 3 | tablespoons | Fresh lemon juice |
| 2 | cups | Mung bean shoots |
Directions
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 ½ tsp salt, making 2 tsp.
Recipe from Kalachandji's Restaurant and Palace, Dallas, Texas/MM by DEEANNE **