Malaysian style spicy noodles


• 350 g fettuccine noodles
• 2 Tbsp oil
• 1½ Tbsp ginger, grated
• ½ Tsp yellow asafetida powder
• 2 hot green chilies, chopped
• 1 crushed dry red chili
• 1 C firm tofu, crumbled
• 3 stalks of bok choy cut into thin strips and the leaves chopped 2
• 2 C finely sliced cabbage
• 2 tomatoes, chopped
• 1½ C beans sprouts
• 1 Tsp turmeric powder
• ¼ Tsp red chili powder
• 1½ Tsp rasam powder
• 9-10 fresh curry leaves
• 1½ Tsp salt
1. Cook the noodles in water according to the directions given in the packet. Drain the noodles and keep aside.
2. 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 bok choy leaves, bean sprouts and the remaining spices. Cook for another 2-3 minutes.
3. Add the curry leaves, salt and combine with the prepared noodles. Serve hot.
By Anand Lila Devi Dasi 

Author: ISKCON Desire Tree

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