Spicy Malaysian-Style Stir-Fried Noodles

Spicy Malaysian-Style Stir-Fried NoodlesRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.


6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Fat 9.5 g
Satfat 1.4 g
Monofat 2.6 g
Polyfat 4.2 g
Protein 15.1 g
Carbohydrate 53 g
Fiber 2.1 g
Cholesterol 17 mg
Iron 3.4 mg
Sodium 617 mg
Calcium 65 mg


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.