2 Tbs Sesame Oil
100 g Onion 1 small onion
8 g Firm Tofu 8 oz or one package
4 oz Green beans
100 g Swiss Chard
11 g egg noodles 11 oz or one package
2 tsp Coriander, ground
1 tsp Cumin (Ground)
2 g Green Chili Paste 2 tsp
4 tsp Soy Sauce
1 g Water 1-2 tbsp
2 g bean sprouts around 2 oz
5 g Fresh Greens (can be lettuce mix or spinach. whichever is easiest to order)
This is a Malaysian dish, and is one their most popular street foods. Make sure to have all of your prep done
as the cooking goes very quickly in this recipe.
Small dice your onion. Drain and press your tofu in paper towel to remove excess moisture and then cut into
finger length strips. Trim the ends off and cut in half at an angle. Cut your swiss chard into large chunks.
Cook your egg noodles till al dente and drain. Toss with a touch of olive oil so they don't stick.
Place a large frying pan (or wok if you have) over high heat. Once it is hot add your oil and then the onion
and cook for 2 minutes. Add the tofu and beans and cook for 4 minutes till the tofu gains some colour. Stir
gently as you cook as the tofu is a fragile baby. Next add the swiss chard and cook till it just begins to
wilt. Now is time to add your egg noodles. Make sure they are spread out over the pan and not jumbled up. You
want to crisp them up. Cook for another 2-3 minutes. Now add the spice/curry paste/soya sauce/water mixture
and the bean sprouts and mix in carefully. Cook for another minute, or until the sauce thickens up slightly.
Serve in bowls. Tear your fresh lettuce (or spinach?) slightly and add as the topping. Dig in!