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

 * 1) Soak dried tofu slices in hot water for 15 minutes.
 * 2) When softened, cut into 1" squares, drain, and pat dry.
 * 3) Cook the wheat noodles in boiling water until al dente, a little firm.
 * 4) Drain, rinse under cold water, and drain again.
 * 5) Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown.
 * 6) Remove from pan and drain.
 * 7) Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain.
 * 8) Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute.
 * 9) Add the asafoeitda and choy sum and stir fry until soft.
 * 10) Add the soy sauce, sambal oelek, lemon juice, tofu noodles.
 * 11) Stir fry for another 2 minutes or until the noodles are hot.
 * 12) Serve immediately.