YELLOW NOODLES RECIPES

Steps:

• Boil the Yukon Gold Potato (2) in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
• Soak Dried Red Chili Pepper (1 cup) in 1 cup of Water (1 1/2 cup), and Tamarind Pulp (1 tablespoon) in the remaining 1/2 cup of warm water for about 10 minutes.
• 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.
• Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
• Pour the tamarind juice into a food processor, along with the dried chili pepper, Red Chili Pepper (2) and Chopped Roasted Peanuts (1/4 cup). Blend all the ingredients until it forms a thick sambal paste.
• In a separate small bowl, combine Ketchup (1/2 cup), Light Soy Sauce (2 tablespoon), and Sweet Soy Sauce (1/4 cup).
• Pour Cooking Oil (3 tablespoon) into a wok (do not heat up the wok yet), then add Shallot (2) to the oil. Turn on the heat to medium-high.
• When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
• Add the potatoes to the wok, followed by the Extra Firm Tofu (1 cup). Gently stir-fry to coat the tofu and potatoes in the sambal.
• Add Yakisoba Noodles (1 pound) to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
• Separate the noodles to make a well in the middle of the wok, then pour Egg (2) into the well. Stir-fry to distribute the eggs in the noodles evenly.
• Add Bean Sprouts (1 1/2 cup) to the noodles. Stir to combine all the ingredients.
• Transfer the noodles to a serving dish. Top with Chopped Roasted Peanuts (1/4 cup), Lettuce (1 cup), and Lime (2). Enjoy!