This Malaysian noodle dish is from Plenty, by Yotam Ottolenghi. Be careful with the chile pastes – some can be very spicy, so you might want to start with less, and add more if needed. I bet the fried shallots add a nice touch, but at home, this is often impractical.
2 tablespoons peanut oil
1/2 onion, diced
8 ounces firm tofu, cut into 3/8-inch-thick strips
4 ounces green beans, trimmed and cut in half at an angle
4 ounces choi sum (or bok choy), cut into large chunks (both leaves and stalks)
11 ounces fresh egg noodles
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons sambal oelek (or another savory chile paste), plus extra to serve
2 teaspoons thick soy sauce
2 teaspoons light soy sauce
1 tablespoon water
2 ounces mung bean sprouts
handful of shredded iceburg lettuce
1 tablespoon crisp-fried shallots
lemon wedges to serve
- Set a wok or large pan on high heat. Once hot, add the oil and then the onion, and cook for about 1 minute to soften a bit. Add the tofu and French beans and cook for 2 to 3 minutes to give the tofu a bit of color. Stir gently as you cook, trying not to break up the tofu.
- Next, add the choi sum. When it wilts, add the noodles and carefully spread them in the wok using tongs or large chopsticks. You want the noodles to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about 2 minutes. Nor add the spices, sambal olek, soy sauces, water and bean sprouts and toss carefully. Cook for about 1 minutes, or until the noodles are semisoft.
- When nearly ready, top with lettuce, transfer to serving bowls and sprinkle with crispy shallots. On the side, serve lemon wedges and a small bowl of extra sambal olek.