Saturday, May 26, 2012

Singapore - Singaporean Hot Noodles With Tofu

Singaporean Hot Noodles With Tofu


-       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


-       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. 

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