Noodles and Tofu

== Ingredients ==
* 13 oz tofu, dried—sliced
* 9 oz Chinese dried wheat noodles
* 13 oz firm tofu -- cubed ½"
* 3 tbsp Chinese sesame oil
* 3 tbsp fresh ginger -- minced
* ½ tsp yellow asafoetida powder
* 1 bunch choy sum, leaves and stalk chopped in 1" sections
* 3 tbsp soy sauce
* 2 tbsp plain sambal oelek
* 3 tbsp fresh lemon juice
* 2 cups mung bean shoots
== Directions ==
# Soak dried tofu slices in hot water for 15 minutes.
# 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 golden brown.
# Remove from pan and drain.
# Next deep-fry the squares of dried tofu until golden brown and slightly 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.
Category:Bruneian Vegetarian
Category:Chinese wheat noodle Recipes
Category:Sesame oil Recipes
Category:Firm tofu Recipes
Category:Mung bean sprout Recipes
Category:Raab Recipes
Category:Recipes that need photos