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Malaysian Hot Noodles With Tofu

Make Malaysian Hot Noodles With Tofu at home with Tofu Dried, Chinese Dried Wheat Noodles, Firm Tofu, Chinese Semsaem Oil, and Fresh Ginger. Serves 2. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 13 oz
• 9 oz
• 13 oz
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 3 tbsp
• 2 tbsp
• 3 tbsp
• 2 cup

Method (preview)

1. 1

   When softened, cut into 1" squares, drain, and pat dry.

2. 2

   Cook the wheat noodles in boiling water until al dente, a little firm.

3. 3

   Drain, rinse under cold water, and drain again.

4. 4

   Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown.

5. 5

   Remove from pan and drain.

6. 6

   Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain.

7. 7

   Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute.

8. 8

   Add the asafoeitda and choy sum and stir fry until soft.

9. 9

   Add the soy sauce, sambal oelek, lemon juice, tofu noodles.

10. 10

    Stir fry for another 2 minutes or until the noodles are hot.

11. 11

    Serve immediately.

12. 12

    Asafoetida powder: available at Indian grocers

13. 13

    Recipe from Kalachandji's Restaurant and Palace,