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.