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 2 minutes. Add the bok choy and the remaining 1/2 teaspoon of 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, the orange juice, then half the tek-tek sauce, and then the vegetable-tofu mixture. This entire process will take only 2-3 minutes. Turn off the heat and stir in the remaining tek-tek sauce.
4. Heat a nonstick skillet over low heat. Pour the reaming 2 tablespoons oil into the skillet and swirl to coat the pan. Crack the eggs into the pan and let them sit and slowly cook for 4 to 5 minutes. The oil should not crackle and the eggs should cook slowly. It will take a little longer, but the end result will be eggs that have a tender white and a perfectly soft yellow yolk.
5. Divid the noodles between 4 bowls and top each with a fried egg.
Originally featured in Recipes From Susan Feniger's Street