Hokkien mee

I have a serious noodle addiction.  Once Curt and I were having a chat about what we would do for our last meals and I told him I wanted to do noodle bar from around the world.  Think about how great that would be – the best of the best, bring me your noodles.

And there would be no worrying about how many calories or carbs were in any of it since I’d be dead the next day anyway.

Hokkien Mee

1 lb. fresh noodles

8 oz. shrimp, tails off

14 oz. firm tofu, pressed and cubed

4 oz. beansprouts

1 bunch scallions, diced

4 cloves garlic, minced

pinch of chili flakes

2 TB soy sauce

1 TB chili garlic sauce, plus additional for serving

2 TB vegetable oil

Lemon slices (for serving)

Cook the noodles for three to four minutes in boiling salted water. Remove, drain, and rinse with cool water. Set aside.

Note: once you start the next part, things move really fast. Chop & wash everything first.

Heat the oil in a skillet or wok over medium high heat. Add garlic & chili flakes, cook for a minute or two. Add tofu, cook a couple of minutes, and then add the shrimp.  Cook the shrimp until just pink.

Dump the drained noodles on top. Add soy sauce & chili garlic sauce, and stir to until the noodles are all coated and everything is combined. Let cook for a couple of minutes, to crisp the noodles on the bottom of the pan. Add beansprouts and scallions. Stir to get new noodles on the bottom of the pan, and let cook until a bit crisp, probably about 2 to 3 minutes.

Serve in bowls. Garnish with some lemon slices if you like.

We also had it with some braised bok choy… 2 heads of bok choy, chopped, and cooked in a skillet with half a cup of water, a few drops of fish sauce, and some red chili flakes.

Noodles = love.