Noodles and Tofu

Ingredients

 * 13 oz tofu, dried—sliced
 * 9 oz Chinese dried Wheat noodles
 * 13 oz firm tofu -- cubed 1/2"
 * 3 tb Chinese semsaem oil
 * 3 tb fresh ginger -- minced
 * 1/2 ts Yellow asafoetida powder
 * 1 bn choy sum, leaves and -stalk—chopped in 1" -sections
 * 3 tb Soy sauce
 * 2 tb Plain sambal oelek
 * 3 tb Fresh lemon juice
 * 2 c mung bean shoots

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.