Mee Goreng (NM)

Mee Goreng (NM)

  Try this ..... similar to your vegetarian mee goreng with crumbled tofu

350 g noodles
2 Tbsp oil
1½ Tbsp ginger, grated
½ Tsp asafetida powder
2 hot green chilies, chopped
1 crushed dry red chili
1 Cup of firm tofu, crumbled
3 stalks of bok choy cut into thin strips and the leaves chopped
2 Cups of finely sliced cabbage
2 tomatoes, chopped
1½ Cup bean sprouts
1 Tsp turmeric powder (optional)
¼ Tsp red chili powder (add more if you want)
9-10 fresh curry leaves
1½ Tsp salt

Cook the noodles in water according to the directions given in the packet. Drain the noodles and keep aside.
Heat the oil in a pan over moderately high heat. Add the ginger, asafetida and chilies. Saute for 1 minute. Add the tofu, cook for 3-4 minutes and then add the stalks of bok choy and cabbage. Stir-fry until the vegetables are tender-crisp. Add the tomatoes and cook until they turn pulpy. Add the turmeric powder and chillie powder and mix. Add the bok choy leaves, bean sprouts and the remaining spices. Cook for another 2-3
minutes.

Add the curry leaves, salt and combine with the prepared noodles. Serve hot.