Spicy Malaysian-Style Stir-Fried Noodles
Fat:9.5g (sat 1.4g,mono 2.6g,poly 4.2g)
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1 (1-pound) package fresh Chinese lo mein egg noodles
- 2 tablespoons dark sesame oil
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
- 1 tablespoon sugar
- 3 tablespoons chile paste with garlic (such as sambal oelek)
- 2 tablespoons fresh lime juice
- 2 tablespoons sweet bean sauce
- 2 tablespoons low-sodium soy sauce
1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.