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Malaysian mee goreng with braised tofu, egg noodles and bok choy
2 Servings, 750 Calories/Serving
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
- 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
Wash produce before use
Cook the noodles;prep the tofu, shallots and green beans
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
Cook the green beans; fry the noodles
Garnish and serve