Hot Noodles with Tofu

½ pound Chinese wheat noodles

Vegetable oil for frying

½ pound firm tofu, cut into 1-inch cubes

½ pound dried tofu, soaked in hot water for 15 minutes and cut into 1-inch cubes

3 tablespoons sesame oil

3 tablespoons minced ginger

½ teaspoon yellow asafetida powder

1 bunch choy sum, chopped into 1-inch pieces

3 tablespoons soy sauce

3 tablespoons sambal oelek

3 tablespoons lemon juice

2 cups mung bean shoots or bean sprouts

1. Cook the noodles al dente according to package directions. Rinse under cold water and drain; set aside.
2. Heat about 2 inches of vegetable oil in a wok or large skillet over medium high heat. Add the firm tofu cubes and deep-fry until golden. Using a slotted spoon, remove the tofu cubes to paper towels to drain; set aside.
3. Add the dried tofu pieces and deep-fry them until they blister. Remove and drain on paper towels; set aside.
4. In another wok or skillet heat the sesame oil over high heat. Add the ginger and stir-fry 1 minute.
5. Add the asafetida and choy sum, and stir-fry until soft.
6. Stir in the soy sauce, sambal oelek, and lemon juice. Add the noodles and tofu pieces. Stir-fry until hot, about 2 minutes more.