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Spicy Malaysian-Style Stir-Fried Noodles


Fat:9.5g (sat 1.4g,mono 2.6g,poly 4.2g)

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  • 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


Servings 6


Step 1

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.


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