This recipe has tons of ingredients so it's worth prepping veggies in advance.
Tek-Tek Noodles with Chopped Peanut Sauce
We goop’d street food, and requested recipes from some of our favorite joints. This Tek Tek Noodle dish is from Susan Feniger of Border Grill fame who opened STREET in 2009, a restaurant incorporating street food flavors from around the world into each of the dishes served.
1. Bring a large pot of water to a boil, and season it with 1 tablespoon of the salt. (The general rule of thumb for cooking noodles is to use 4 quarts of water for every pound of noodles.) Add the noodles and cook, stirring occasionally, for 2 minutes. Drain in a colander.
2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the eggplants and ½ teaspoon of the salt, and cook for 1 to 2 minutes, until slightly golden. Then add carrot, long beans, bell pepper, ½ teaspoon salt and cook for 3 to 4 minutes. All the vegetables should be cooked through, but not overly soft. Transfer the vegetables to a bowl, and add the tofu.
3. Return the same skillet to the stove over medium-high heat, and make sure it gets hot before proceeding. Add 2 tablespoons oil and then, working very quickly and stirring continuously, add the noodles, then half the tek-tek sauce, and then the vegetable-tofu mixture. Turn off the heat and stir in the remaining tek-tek sauce.
1 ½ tablespoons kosher salt
1 (1 pound) package mi chay noodles (wide yakisoba-style wheat noodles)
6 tablespoons canola oil
2 small Japanese eggplants or 1 small regular eggplant, cut into thin strips
1 medium carrot, peeled and cut into thin strips
10 Asian long beans, or ¼ pound green beans, cut into 3-inch pieces
½ red bell pepper, cut into thin strips
2 heads baby bok choy, quartered lengthwise
¼ pound firm dry-packed tofu cutlets, cut into strips
juice of 1 orange
1 cup Tek-Tek sauce
4 large eggs
¼ cup extra virgin olive oil
2 tablespoons sugar
¼ teaspoon kosher salt
¼ cup sesame seeds, toasted