Free Recipe Malaysian Hot Noodles with Tofu
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2
Ingredients for Malaysian Hot Noodles with Tofu Recipe
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
Malaysian Hot Noodles with Tofu Preparation
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 ** From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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