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Name: Malaysian Hot Noodles with Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 13 oz Tofu dried, sliced; 3 tb Fresh ginger minced; 3 tb Chinese semsame oil; 1/2 ts Yellow asafoetida powder *; 3 tb Soy sauce; 1 bn Choy sum leaves and **; 3 tb Fresh Lemon Juice; 9 oz Chinese dried wheat noodles; 2 tb sambal oelek ***; 13 oz tofu Firm, cubed; 2 c Mung bean shoots

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INGREDIENTS

13 oz Tofu ; dried, sliced
3 tb Fresh ginger ; minced
3 tb Chinese semsame oil
1/2 ts Yellow asafoetida powder ; *
3 tb Soy sauce
1 bn Choy sum ; leaves and **
3 tb Fresh Lemon Juice
9 oz Chinese dried wheat noodles
2 tb sambal oelek ; ***
13 oz tofu ; Firm, cubed
2 c Mung bean shoots

Servings

INSTRUCTIONS

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 Kalachandjis Restaurant and Palace, Dallas, Texas/MM by DEEANNE **

NOTES

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Malaysian Hot Noodles with Tofu

13 oz Tofu dried, sliced
3 tb Fresh ginger minced
3 tb Chinese semsame oil
1/2 ts Yellow asafoetida powder *
3 tb Soy sauce
1 bn Choy sum leaves and **
3 tb Fresh Lemon Juice
9 oz Chinese dried wheat noodles
2 tb sambal oelek ***
13 oz tofu Firm, cubed
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.   To make your own, pound together 2 red hot chilies and 1/2 tsp salt,  making 2 tsp.     Recipe from Kalachandjis Restaurant and Palace, Dallas, Texas/MM by  DEEANNE **

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Nutrition

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Serving Size: 1 Serving (659g)
Recipe Makes: 2

Calories: 944
Calories from Fat: 440 (47%)

Amt Per Serving		% DV

	Total Fat 48.9g	65 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 27.3g
Cholesterol 0mg		0 %
Sodium 1072.7mg		37 %
Potassium 1191.1mg		31 %
Total Carbohydrate 92.9g		27 %
	Dietary Fiber 7.6g	31 %
	Sugars, other 85.3g
Protein 40g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 944

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