Spicy Malaysian-Style Stir-Fried Noodles
Spicy Malaysian-Style Stir-Fried Noodles requires around 45 minutes from start to finish. This recipe serves 6. Watching your figure? This dairy free and vegetarian recipe has 398 calories, 16g of protein, and 10g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, lo mein egg noodles, water-packed extra-firm tofu, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
Line a plate with a triple layer of paper towels; top with tofu.
Place a triple layer of paper towels on top of tofu; top with another plate.
Cut tofu into 1/2-inch cubes.
Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels.
Heat oil in pan over medium heat.
Add garlic to pan; cook 30 seconds, stirring constantly.
Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
Combine sugar and remaining ingredients, stirring until combined.
Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat.
Add tofu; toss to combine.