10-15 dried red chili peppers, cut into 1/4 inch pieces (keep the seeds)
1/2 inch ginger, peeled and thinly sliced
1 medium block of firm tofu, cubed
3-4 handfuls of small Chinese cabbage (bok choy)
1 tbsp oyster sauce
1tbsp hoisin sauce
2 tbsp black bean chili paste
1 tbsp Chinese red cooking wine
3 tbsp peanut oil
COOKING INSTRUCTIONS:
Bring a medium pot of water to a boil and cook the noodles for 3 minutes; strain, rinse, and set aside.
Mix the oyster sauce, hoisin sauce, black bean chili paste (1 tbsp), and Chinese red wine in a cup and set aside.
Heat 1 tbsp of peanut oil in a wok on medium high heat; add the cooked, rinsed noodles and stir fry for about 30 seconds; add 1 tbsp of black bean chili paste and stir fry for about one minute; evenly distribute the noodles into two bowls.
Rinse and dry the wok and heat 2 tbsp of peanut oil on high.
Add the dried chili peppers and stir fry for 30 seconds.
Add the garlic, green onion, and ginger and stir fry for about one minute.
Add the tofu cubes and gently stir fry for about one minute.
Pour in the sauce mixture and gently stir for about 30 seconds.
Add the Chinese cabbage, gently stir, and simmer until the cabbage is tender yet crips, adding small amounts of water or Chinese cooking wine to maintain moisture (there should be a small amount of “soup” in the wok).
Pour the cabbage-tofu mixture on top of the noodles.
