Ingredients:

  • 200g dry yellow wheat noodles (egg-free)
  • 1 tbsp neutral oil
  • 3 tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
  • 1 tbsp light soy sauce
  • 1 tsp sriracha or sambal oelek
  • 1 tsp tomato paste
  • 0.5 tsp white pepper
  • 200g extra-firm tofu, pressed and cubed small
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 1 bird's eye chili, sliced
  • 1 cup shredded green cabbage
  • 1 large carrot, julienned
  • 2 stalks bok choy, stems and leaves separated
  • 0.5 cup fresh bean sprouts
  • 2 green onions, cut into 2-inch batons

Instructions:

  1. Boil the noodles for 1 minute less than the package instructions until al dente. Drain immediately and rinse under cold running water to remove excess starch. Toss with a teaspoon of oil to prevent sticking and set aside.
  2. In a small bowl, whisk together the Kecap Manis, light soy sauce, sriracha, tomato paste, and white pepper until the tomato paste is fully incorporated.
  3. Heat a wok or large cast-iron skillet over high heat with the remaining oil. Add the cubed tofu and sear until golden brown on all sides. Remove tofu and set aside.
  4. In the same hot wok, add the garlic, shallots, and bird's eye chili. Stir-fry for 30 seconds until fragrant but not burnt.
  5. Add the cabbage, carrots, and bok choy stems. Stir-fry for 1-2 minutes until slightly softened.
  6. Add the noodles, seared tofu, bok choy leaves, and the prepared sauce mixture. Toss vigorously over high heat for 2 minutes until the sauce caramelizes and coats every noodle in a dark glaze.
  7. Fold in the bean sprouts and green onions. Toss for another 30 seconds, then serve immediately while hot.