Instructions: Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again.

Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown.

Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.

*asafoetida powder: available at Indian grocers

**choy sum: also known as rape

***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popular in Malay and Indonesian cuisine. Available at Asian grocery stores.

To make your own, pound together 2 red hot chilies and 1/2 tsp salt, making 2 tsp.

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