Mauritian Mine Frite Vegetable Noodles

Ingredients

• 10 oz dried wheat or rice noodles
• 14 oz firm tofu, pressed and cubed
• 4 cups shredded cabbage
• 3 tbsp neutral oil, divided
• 1 small onion, sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce
• 1 tbsp oyster-free stir-fry sauce or extra soy
• 1 red chili, sliced
• 3 scallions, cut into 2-inch lengths
• 2 limes, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Cook the noodles in boiling water with the salt for 1 minute less than the package says, then drain, rinse under cold water, and toss with 1 teaspoon of the oil so they do not clump.
2. Rinsing and undercooking matter: the noodles finish in the wok, and fully cooked ones break into mush when tossed.
3. Press the tofu between paper towels under a weight for 10 minutes, then cube it and pat it dry again.
4. Heat 2 tablespoons of the oil in a wok over high heat until it shimmers. Fry the tofu in a single layer, undisturbed for 3 minutes, then turning, for 8 minutes total, until golden on several sides. Lift it out.
5. Add the remaining oil, the onion, and the cabbage and stir-fry over the highest heat for 3 minutes, so the edges char but the cabbage keeps its crunch.
6. Add the garlic, ginger, and chili and toss for 30 seconds until fragrant, without letting the garlic brown.
7. Add the noodles, the soy sauce, and the stir-fry sauce and toss constantly for 2 to 3 minutes, lifting and turning so everything is coated and the noodles pick up colour from the hot wok.
8. Return the tofu, add the scallions, toss for 30 seconds, and serve at once with the cilantro and lime wedges.

Allergen note: Contains soy and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.