Spicy Malaysian-Style Stir-Fried Noodles

Spicy Malaysian-Style Stir-Fried Noodles
Photo by Randy Mayor

Ingredients

  • 2 tablespoons dark sesame oil
  • 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 2 tablespoons sweet bean sauce
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chile paste with garlic (such as sambal oelek)
  • 1 tablespoon sugar
  • + 4 more ingredients
    • 1 (1-pound) package fresh Chinese lo mein egg noodles
    • 4 garlic cloves, minced
    • 2 tablespoons low-sodium soy sauce
    • ¼ teaspoon salt

1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes. 2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a ...

View full recipe at My Recipes

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