Mee Goreng

The Hamilton Spectator - - FOOD -

MAKES 4 TO 6 SERV­INGS

1 pound fresh Chi­nese noo­dles — yel­low wheat or “stir fried” — or 12 ounces dried spaghetti or lin­guine ¼ cup packed dark brown sugar ¼ cup mo­lasses ¼ cup soy sauce 4 large shal­lots; 2 minced and 2 sliced thin 3 gar­lic cloves, minced 2 tea­spoons sam­bal oelek, see note 14 ounces ex­tra-firm tofu, cut into 1-inch cubes Salt and pep­per 2 ta­ble­spoons corn­starch 5 tbsp veg­etable oil, divided 1 pound bok choy, stalks and greens sep­a­rated and sliced ½-inch thick 4 scal­lions, sliced thin on bias Lime wedges

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