Mee Goreng I

Mee Goreng

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.