Mee Goreng

Serves 2

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

  1. 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.
  2. 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.
  3. 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.
Plenty, by Yotam Ottolenghi
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