KL Hokkien mee ‘福建炒面’ by a should attempt noodle dish once you go to Kuala Lumpur, Ma…
KL Hokkien mee ‘福建炒面’😍 by woon.heng: a should attempt noodle dish once you go to Kuala Lumpur, Malaysia. It’s usually made with yellow thick noodles & might be saucier or drier. If you cannot discover ‘lomi’ or yellow noodles on the retailer, udon is the following greatest sub. I made mine saucy, so get your napkins prepared when you slurp up the noodles😋
Recipe (yields three servings)
~ three frozen *udon truffles
~ 14ozof agency tofu (pressed) or store-bought fried tofu
~ 1 cup chopped cabbage
~ 1 cup chopped Gai Lan (or sub with broccolini)
~ 1 tablespoon finely chopped garlic
~ oil for cooking, salt to style
~ sambal for serving
🌱Sauce: 2.5 tablespoons darkish soy sauce, three teaspoons gentle soy sauce, 2 cups of veggie inventory
✅Slice about 10ozof tofu into rectangles & the remainder into tiny cubes. Then, pan-fry tofu rectangles with a drizzle of oil till golden brown, season with salt & put aside. Utilizing the identical pan, add just a little extra oil & cook dinner tofu cubes till crispy & season with salt – these will probably be saved as toppings.
✅Cook dinner frozen udon in boiling water for two minutes to loosen up the strands. Drain & put aside
✅In a heated non-stick pan with 1 tablespoon oil, sauté garlic till aromatic.
✅Add in veggies, noodles, tofu rectangles, sauce & proceed to cook dinner by stirring constantly till the sauce is decreased to virtually half & veggies are cooked by. Season accordingly, if wanted.
✅Flip off warmth, add in seasoned tofu cubes & give it an excellent stir till nicely mixed. Serve heat with a facet of sambal.