American Mee Goreng (Fried Malaysian Noodles or how to use up tatsoi and bokchoy)

[YellowJakesMom]

From here:
Cooking Light

* 1 (14-ounce) package water-packed extra-firm tofu, drained
* 1 (1-pound) package fresh Chinese lo mein egg noodles
* 2 tablespoons dark sesame oil
* 4 garlic cloves, minced
* 1/4 teaspoon salt
* 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
* 1 tablespoon sugar
* 3 tablespoons chile paste with garlic (such as sambal oelek)
* 2 tablespoons fresh lime juice
* 2 tablespoons sweet bean sauce
* 2 tablespoons low-sodium soy sauce

1. 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. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.

2. 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.

3. 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. Serve immediately.

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Now what I changed ...

SO is not the tofu fan that I am, so I boiled one chicken breast and chopped that up into small pieces instead of tofu. I would be temped to use seitan in this recipe instead of tofu anyway if John wasn't my dining companion

Traditional Mee Goreng has egg, so I fried an egg chopped it, and added that when I tossed in the chicken and sauce at the end.

I used red pepper flakes because my grocery store does not carry sambal oelek and it was too cold to go walking to another one. I used about 2T of the pepper flakes, but started with one and added to the dish until I had the heat that John and I like. Also, I used Tamari not low-fun-low-sodium sodium soy sauce.

I doubled the greens and used a mix of tatsoi and bok choi - because I had bunches from the CSA to get rid of and I'm a veggie eating nazi according to my fiance. I think other veggies would be good too, but I'm too lazy to chop them up and add them in for the time being.

Enjoy

[Maple1]

That sounds really good. I am going to try it.