- 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
- 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.
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