Spicy Cumin Fried Noodles with Tofu & Green Beans

Instructions

1. 1

   Bring 2 ½ litres salted water to a boil in a large pot. Loosen wide white noodles and cut in half using scissors or a knife.

   Once water boils, add noodles and cook for 5 minutes. Drain noodles in a fine mesh sieve.

1. 2

   Wash green beans and jalapeño. Trim ends off green beans and cut into thirds. Cut jalapeño in half, remove stem and seeds, and cut into ¼ inch slices .

   Wash hands well with hot soapy water. Drain tofu and place on paper towel. Put more paper towel on top. Press down on tofu to remove as much moisture as possible. Cut tofu into 1 inch cubes.

1. 3

   Heat a large skillet over medium-high. Add 2 tbsp. of the sesame oil to hot skillet. Add tofu and cook for about 3–4 minutes, flipping once, or until crispy. 

   Add green beans, jalapeño, and onion. Cook for another 3–5 minutes, or until beans are tender and bright green.

   Add garlic, and cumin seeds 1 tsp. at a time to taste.

   Cook for 1 minute or until fragrant. Remove stir fry from skillet and set aside.

1. 4

   Add remaining sesame oil to same skillet and swirl around to coat. Add cooked noodles to skillet.

   Cook for 3–5 minutes, tossing occasionally until some noodles turn crispy and brown.

1. 5

   Wash lime, green onion, and cilantro. Cut lime in half. Slice green onions into ½ inch rounds. Pick and chop cilantro leaves.

   Add stir fry from Step 3 back into skillet over medium heat. Add soy sauce and sambal Oelek to taste.

   Toss well to coat.

1. 6

   Divide stir fry into large bowls. Garnish with green onion, cilantro, and lime juice to taste. Enjoy!