Mee Goreng I

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves two.

Ingredients

 * 2 tbsp groundnut oil
 * ½ onion, diced
 * 220 g firm tofu, cut into 1cm strips
 * 100 g french beans, trimmed and cut in half at an angle
 * 100 g choi sum (or pak choi), cut into chunks (both leaves and stalks)
 * 300 g fresh egg noodles
 * 1½ tsp ground coriander
 * 1 tsp ground cumin
 * 2 tsp sambal oelek (or other savoury chilli paste), plus extra to serve
 * 2 tsp thick soy sauce
 * 2 tsp light soy sauce
 * 1 tbsp water
 * 50 g bean sprouts
 * 1 handful shredded iceberg lettuce
 * 1 tbsp crisp-fried shallots (from south-east Asian food shops; or use dried onion flakes)
 * lemon wedges, to serve

Directions

 * 1) Set a wok or a large pan over a high heat.
 * 2) Once hot, add the oil and then the onion, and cook for about a minute, to soften a bit.
 * 3) Add the tofu and french beans, and cook for two to three minutes, so the tofu takes on a bit of colour.
 * 4) Stir gently as you cook, trying not to break up the tofu.
 * 5) Next, add the choi sum.
 * 6) When it wilts, add the noodles and carefully spread them in the wok using tongs or large chopsticks.
 * 7) You want the noodles to get a lot of heat, almost to fry.
 * 8) Mixing gently, cook the noodles for about two minutes.
 * 9) Now add the spices, sambal oelek, soy sauces, water and beansprouts, and toss carefully.
 * 10) Cook for about a minute, or until the noodles are semi-soft.
 * 11) When done, top with lettuce, transfer to two serving bowls and sprinkle with some crisp shallots.
 * 12) Serve at once, with lemon wedges and a small bowl of extra sambal oelek on the side.