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| Malaysian Hot Noodles with Tofu |
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Ingredients 375gms Dry Sliced Bean Curd (Pureland 375gms Firm Tofu) 250gms Chinese dried Wheat Noodles Oil for Deep Frying 400gms Pureland Firm tofu (cubed) 3 tablespoons Chinese Sesame Oil 3 tablespoons minced Fresh Ginger 1/2 teaspoon Yellow Asafoetida Powder 1 bunch choy sum, chopped into 2.5cm sections (leaves and stalk) 3 tablespoons Soy Sauce 2 tablespoons plain sambal oelek (or more if you want hotter noodles) 3 tablespoons fresh Lemon Juice 2 cups Mung Bean Shoots Method Soak the dried tofu slices in hot water for 15 minutes. When softened, cut into 2.5cm squares, drain and pat dry. Cook the wheat noodles in a 5 litre saucepan of boiling water until they are still a little firm, Drain and rinse under cold water and drain again. Heat the oil in a wok or pan over high heat. Deep fry the tofu cubes until they turn golden brown, remove and drain. Next deep fry the squares of dried tofu until golden brown and slightly blistered. Remove and drain and put aside. Heat the sesame oil in another wok over full heat. Saute the minced ginger for 1 minute. Add the asafoetida and choy sum and stir fy until the vegeatables become soft. Add the soy sauce, sambal oelek, lemon juice, fried dry tofu, fried fresh tofu, and the bean shoots and stir well. Increase the heat and add the drained wheat noodles. Stir fry for another 2 minutes until the noodles are hot. Serve immediately. |