Tuesday, May 1, 2012

Mee Goreng

Every time I do yet another recipe out of Ottolenghi's Plenty I get annoyed with myself for not having done it sooner.

I think the problem is, you look at things like this Mee Goreng recipe and the thought of creating delicious Malaysian street food in your own home sounds so awesome you kind of assume it's going to be really difficult to make or that the ingredients will be hard to come by so put it off.

However, that simply wasn't the case and all of the ingredients (bar some sambal oelek which I substituted for harissa) for this were either in my cupboard already or easily available on the shelves of my Asda. And this dinner was super quick and absolutely easy peasy to make.

The only problems I ran into were due to my inferior choice of ingredient, well, the fact that I accidentally bought silken tofu instead of normal. It was OK but it broke up a lot in the pan and didn't have that lovely springy tofuey yumminess about it. Oh well - will use the right sort next time.

Anyway we really enjoyed this dinner and, as it's full of healthy stuff, we will be surely making it again soon for a week night dinner treat. Lovely stuff.

1 onion
1 box of Tofu
1 head of Pak Choi
300g egg noodles
1 and a 1/2 tsp cumin seeds
2 tsp harissa
2 tsp thick soy sauce
2 tsp light soy sauce
1 tbsp water
1 bag beansprouts
2 handfuls iceberg lettuce
2 lemons

Heat up a wok with some oil. Chop up the onion finely and cut the tofu into bitesize chunks. Add the onion to the wok and cook for a minute. Add the tofu and fry, stirring gently, until it takes on a nice bit of colour.

Meanwhile, cook the noodles to the packet instructions and drain. 

Slice the pak choi up into chunks and add it to the pan with the tofu and onions. 

Add the noodles to the wok and spread them out in the pan. Fry the noodles with the other ingredients for a few minutes. 

Meanwhile, mix up the spices, harissa, soy sauces and water in a little dish.

Pour the contents of the wee dish into the wok with the other ingredients and combine. 

Add the beansprouts and cook for about a minute.

Meanwhile, shred the lettuce and chop the lemon into wedges. Transfer the noodles to plates and top with the lettuce.

Serve with the lemon wedges. I really recommend squeezing those lemons on as it tastes great with them.

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