Cooking Instructions
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Step 1
Boil the
Yukon Gold Potatoes (2)
in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
Step 2
Soak
Dried Red Chili Peppers (100 g)
in 1 cup of
Water (360 mL)
, and
Tamarind Pulp (15 g)
in the remaining 1/2 cup of warm water for about 10 minutes.
Step 3
Gently squeeze the tamarind pulp with your fingers to draw out as much of the tamarind juice as possible. Discard the tamarind pulp and seeds.
Step 4
Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
Step 5
Pour the tamarind juice into a food processor, along with the dried chili pepper,
Red Chili Peppers (2)
and
Chopped Roasted Peanuts (35 g)
. Blend all the ingredients until it forms a thick sambal paste.
Step 6
In a separate small bowl, combine
Sweet Soy Sauce (60 mL)
,
Ketchup (115 g)
, and
Light Soy Sauce (30 mL)
.
Step 7
Pour
Cooking Oil (45 mL)
into a wok (do not heat up the wok yet), then add
Shallots (2)
to the oil. Turn on the heat to medium-high.
Step 8
When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
Step 9
Add the potatoes to the wok, followed by the
Extra Firm Tofu (240 mL)
. Gently stir-fry to coat the tofu and potatoes in the sambal.
Step 10
Add
Yakisoba Noodles (455 g)
to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
Step 11
Separate the noodles to make a well in the middle of the wok, then pour
Eggs (2)
into the well. Stir-fry to distribute the eggs in the noodles evenly.
Step 12
Add
Bean Sprouts (180 g)
to the noodles. Stir to combine all the ingredients.
Step 13
Transfer the noodles to a serving dish. Top with
Chopped Roasted Peanuts (35 g)
,
Lettuce (45 g)
, and
Lime Wedges (2)
. Enjoy!
