KCB 9.8: Malaysian Hot Noodles with Tofu (Mie Goreng)
Malaysian Hot Noodles with Tofu (Mie Goreng)
The basis of this chili-hot noodle dish is dried Chinese-style wheat noodles. They can be obtained in any Asian grocery or most good supermarkets. The soft, moist varieties of noodle found in the refrigerated display of Asian grocer shops are unsuitable for strict vegetarians since, like most fresh pasta in Italian shops, they contain eggs.
The chili-hot taste of this wellknown Malaysian Chinese dish comes from sambal oelek, an Indonesian condiment made from minced fresh red chilies and salt. Be sure to obtain plain sambal oelek, as other varieties are loaded with garlic and onions. Alternatively make your own. The dried tofu that I use comes in the form of thick sheets about 5 cm x 10 cm (2 inches x 4 inches) and is called "Dry Sliced Bean Curd". Choy sum is a delicate Chinese green vegetable available at Chinese grocers. Select young, thin-stalked choysum, cut off 2.5 cm (1-inch) from the base and use the rest.
• PREPARATION & COOKING TIME: 20-30 minutes
• YIELD: Enough for 10 to 12 persons
• YIELD: Enough for 10 to 12 persons
• 375 g (13 ounces) "Dry Sliced Bean Curd"
• 250 g (9 ounces) Chinese dried wheat noodles
• oil for deep frying
• 400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch) cubes
• 3 tablespoons (60 ml) Chinese sesame oil
• 3 tablespoons (60 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 bunch choy sum, chopped into 2.5 cm (1-inch) sections (leaves and stalk)
• 3 tablespoons (60 ml) soy sauce
• 2 tablespoons (40 ml) plain sambal oelek (or more if you want hotter noodles)
• 3 tablespoons (60 ml) fresh lemon juice
• 2 cups (500 ml) mung bean shoots
• 250 g (9 ounces) Chinese dried wheat noodles
• oil for deep frying
• 400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch) cubes
• 3 tablespoons (60 ml) Chinese sesame oil
• 3 tablespoons (60 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 bunch choy sum, chopped into 2.5 cm (1-inch) sections (leaves and stalk)
• 3 tablespoons (60 ml) soy sauce
• 2 tablespoons (40 ml) plain sambal oelek (or more if you want hotter noodles)
• 3 tablespoons (60 ml) fresh lemon juice
• 2 cups (500 ml) mung bean shoots
1. Soak the dried tofu slices in hot water for 15 minutes. When softened, cut into 2.5 cm (1-inch) squares, drain, and pat dry.
2. Cook the wheat noodles in a 5-litre/quart saucepan of boiling water until they are still a little firm (al dense). Drain, rinse under cold water, and drain again.
3. Heat the oil in a wok or pan over high heat. Deep-fry the tofu cubes until they turn golden brown, remove, and drain. Repeat for all the tofu. Next, deep-fry the squares of dried tofu until golden and slightly blistered. Remove and drain. Put aside.
4. Heat the sesame oil in another wok over full heat. Saute the minced ginger for 1 minute. Add the asafoetida and choysum and stir-fry until the vegetables become soft.
5. Add the soy sauce, sambal oelek, lemon juice, fried dry tofu, fried fresh tofu, and bean shoots and stir well. Increase the heat and add the drained wheat noodles. Stir-fry for another 2 minutes or until the noodles are hot. Serve immediately.
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