In order to bring you the best organic produce, some ingredients may differ from those depicted.

Malaysian mee goreng with braised tofu, egg noodles and bok choy

Dairy-Free, Vegetarian

2 Servings, 750 Calories/Serving

25 Minutes

Malaysia is a melting pot of Asian and South Asian cuisines, and mee goreng is one of its most successful mashups. These stir-fried egg noodles are a favorite at hawker stalls, where traditional Chinese cooking techniques are used with spices from Vietnam, Cambodia, India and Thailand.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Fresh Asian egg noodles
Hodo Soy braised tofu
1-2 shallots
Green beans
Baby bok choy
Stir-fry sauce (1 tablespoon tamari - 1 tablespoon hoisin - 1 tablespoon rice vinegar)
1 lime
1 tablespoon chile sate chile paste
Spice blend (½ t cumin - ½ t coriander)
Mung bean sprouts
2 tablespoons fried shallots

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the noodles;prep the tofu, shallots and green beans

In a 4-quart sauce pot, bring 3 quarts of heavily salted water to a boil. Cook the noodles until just soft, about 2 minutes. Drain, reserving ¼ cup of the cooking liquid.
While the water heats, prepare the shallot, green beans and tofu.

Cut the tofu into ½-inch cubes.
Peel and thinly slice the shallots.
Trim the ends from the green beans.
Chop the bok choy in half lengthwise and rinse.
Combine the stir-fry sauce and sate chile paste with 2 tablespoons of water.
Cut the lime into wedges.

Cook the tofu

In a frying pan or wok over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Cook the tofu until warmed through and golden brown, about 3 minutes on each side. Remove from pan and set aside.

Cook the green beans; fry the noodles

In the same pan over medium-high heat, warm 1 tablespoon oil if the pan seems dry. Add the shallots, green beans, and the spice blend. Season with salt and cook until the shallots soften and the green beans are tender but still crisp, about 3 minutes. Add the bok choy and cook until soft, about 3 minutes. Toss in the noodles, the reserved cooking liquid, the tofu, and the stir-fry sauce. Cook until most of the liquid has absorbed, about 2 minutes. Remove from the heat and fold in the bean sprouts. Season with salt.

Garnish and serve

Divide the noodles between two plates. Garnish with fried shallots and lime wedges.

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