This dish came together quickly, and, thanks to the spices, was full of flavor. My advice for those who want to make the dish, is to cook the ingredients in batches: first tofu, then vegetables, then noodles. Combine after each is cooked individually. Otherwise, the tofu falls apart and gets lost in noodles.
Mee Goreng
Serves 2
from Plenty
2 tablespoons of peanut oil
1/2 onion, diced
8 oz firm tofu, cut into 3/8 inch thick strips
4 oz green beans, trimmed and cut in half at an angle
4 oz choi sum (or bok choy) cut into large chunks (both leaves and stalks)
11 oz fresh egg noodles
1 1/2 tsp ground coriander
1 tsp ground cumin
2 tsp sambal oelek (or another savory chili paste), plus more to serve {note: I used "the rooster"}
2 tsp thick soy sauce
2 tsp light soy sauce *I used all light soy sauce
1 tbsp water
2 oz Mung bean sprouts
handful of shredded iceberg lettuce
1 tbsp crisp-fried shallots
lemon wedges to serve
Set a wok or a 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. You want the noodles to get a lot of heat, almost to fry. Mix gently, cooing the noodles for about 2 minutes. Now add the spices, sambal oelek, soy sauces, water and bean sprouts, and toss carefully. Cook for about a minute, or until the noodles are semi-soft.
When ready, top with lettuce, transfer to serving bowls and sprinkle with crisp shallots*. On the side, serve lemon wedges and a small bowl of extra sambal olek.
*Dice up 3 shallots. Over medium-low heat, add some olive oil or 1 tablespoon of butter. Add the shallots and a sprinkle of salt. Cook, stirring occasionally for about 8-10 minutes or until crispy. They should be golden brown but not burnt. {Note: you can also buy crispy shallots at places like H Mart}
