1 large sweet onion, finely chopped
grapeseed oil
150 grams Shanghai bok choi, chopped
150 grams string beans, cut in small segments
1 cup young peas
1 large package extra-firm tofu, cubed
Sauce
1½ teaspoons ground coriander
1 teaspoon ground cumin
1–2 tablespoons sambal oelek or Sriracha, sul tasto
¼ cup tamari
2 tablespoons tomato paste
1 tablespoon rice wine vinegar
2 tablespoons minced garlic
1 tablespoon sugar
225 grams fresh yellow noodles (thick, round)
Prepare to cook the noodles by pre-boiling water in a large pot. Combine sauce ingredients in glass bowl and set aside. Chop and prep all vegetables.
Sauté onion in oil in large frying pan or wok until soft. Add string beans, stirring as needed. After a few more minutes, add the peas. Finally, add tofu and sauce. Continue stirring as needed.
At this point, boil the noodles for 2–3 minutes. When done, add noodles to vegetables, add in the bok choi, and stir until the sauce is well-distributed throughout the noodles and the noodles are glistening in the heat. Add additional water as necessary.
Garnish with deep-fried sliced shallots if desired.