PASTA: Malaysian Noodles with Greens and Tofu

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* Exported from MasterCook Mac *

 

Malaysian Noodles with Greens and Tofu

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 216

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt -- to taste

1/2 pound turnip greens -- cleaned

or mustard greens

1 thick stem ends discarded

cut into 1-inch lengths

the leaves coarsely chopped

or 1/2 pound green cabbage cut in -- 3/4-inch

cubes

1/2 pound Chinese noodles

or regular egg noodles

2 tablespoons canola oil

or peanut oil

2 large eggs

lightly beaten with a little salt

1 1/2 tablespoons soy sauce -- or more to taste

1/2 teaspoon salt

1 teaspoon sugar

2 tablespoons tomato puree -- or ketchup

1 teaspoon Asian red chili paste

or sauce -- such as sambal oelek

1 pound tofu -- drained & blotted dry

sliced about 1/4 inch thick

1 medium red onion -- chopped

2 large garlic cloves -- minced

1 piece fresh ginger -- (3/4 inch) peeled &

grated or finely chopped

1 large tomatoes -- (8 to 10 ounces)

or 2 medium tomatoes -- seeded and diced

1/4 pound bean sprouts -- (about 2 handfuls)

1/4 cup cilantro leaves

1 lime -- cut in wedges

 

This is a vegetarian version of mee goreng, a spicy Malaysian noodle

dish that always contains tofu but also typically contains shrimp, lamb,

or pork. In the authentic dish, the tofu is deep-fried and Chinese

noodles are used. Regular egg noodles work very nicely.

 

MAKES 4 TO 6 SERVINGS

 

1. Bring 3 or 4 quarts water to a boil in a large pot while you

prepare the ingredients. when the water reaches a boil, add about 1

tablespoon of salt and the greens. Cook for 30 seconds and immediately

transfer to a bowl of cold water, using a slotted spoon or deep-fry

skimmer. Drain and set aside.

 

2. Bring the water back to a boil and add the noodles. If they are

Chinese egg noodles, once the water comes to a second boil, cook for 1

minute, drain, and rinse with cold water. For regular egg noodles, cook

about 6 minutes, until just tender to the bite; drain and rinse with

cold water. Shake off excess water and set aside.

 

3. Heat 1 teaspoon of the oil in a medium nonstick skillet over

medium-high heat until a drop of egg sizzles upon contact. Add the eggs.

Tilt the pan to distribute the eggs in an even layer. As soon as they

are cooked through, like a thin pancake, remove from the pan by tilting

the pan and sliding or rolling out of the pan. Roll up and slice thinly

to shred (you can use scissors or a knife for this). Set aside.

 

4. In a small bowl, mix together 1 Y2 teaspoons of the soy sauce, the

salt, sugar, tomato puree, and the chili paste. Stir to dissolve the

sugar and salt and set aside.

 

5. Heat a wok or large nonstick skillet over medium-high heat. Add the

remaining 1 tablespoon plus 2 teaspoons oil and the tofu. Cook,

stirring, until the tofu is lightly browned, 3 to 5 minutes. Add the

onion, garlic, and ginger and cook, stirring constantly, for about 30

seconds, or until the garlic and ginger are lightly browned and

fragrant. Add the remaining 1 tablespoon soy sauce and stir to season

the tofu. Stir in the tomato and increase heat slightly. Stir until the

tomato begins to break down, 2 to 3 minutes. Add the blanched greens or

cabbage and cook, stirring, for 2 to 3 minutes, until the vegetables are

crisp-tender.

 

6. Rinse the noodles if they have become sticky after sitting. Add the

noodles and soy sauce mixture to the wok and stir together to coat the

noodles. Add the shredded egg and the bean sprouts, toss together

quickly, and remove from the heat.

 

7. Transfer to a serving platter or to plates. Sprinkle on the

cilantro and serve, with lime wedges on the side.

 

Advance preparation: The greens or cabbage can be blanched, the noodles

cooked, the sauce mixed, and the ingredients prepared hours ahead. Step

5 is a last-minute operation.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 444 Calories; 16g Fat (29%

calories from fat); 24g Protein; 61g Carbohydrate; 108mg Cholesterol;

1204mg Sodium

Food Exchanges: 3 Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 2 Fat

 

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