Char KUEY Teow

Ingredients 2 servings of fresh flat rice noodles [about 420g] 5 oz [130g] firm tofu pressed, cut into desired size 1 cup mung bean sprouts ½ cup chopped Chinese chives 3 cloves garlic finely minced 1½ tablespoons sambal oelek or other chili sauce oil for cooking salt to taste Sauce ½ teaspoon dark soy sauce thick version 2 tablespoons light soy sauce a pinch of sugar Instructions 1. Cut tofu into your desired shapes, then simply pan fry them in an oiled non-stick pan until golden brown on all sides. Transfer to a bowl. 2. Mix the sauce ingredients in a bowl until well-combined and set aside until ready to use. 3. In a heated non-stick pan with 1 tablespoon of oil, sauté garlic until aromatic, then add the sambal oelek and tofu and give it a quick stir. 4. Add in the noodles and sauce, then toss all ingredients until well-combined. Cook for another 30 seconds or so to allow the noodles to absorb all the sauces. 5. Finally, add in the veggies and toss again until the veggies are fully cooked through. Taste test and season accordingly. 6. Serve warm with a side of chili.