Malaysian style spicy noodles

Ingredients
• 350 g fettuccine noodles
• 2 Tbsp oil
• 1½ Tbsp ginger, grated
• ½ Tsp yellow asafetida powder
• 2 hot green chilies, chopped
• 1 crushed dry red chili
• 1 C firm tofu, crumbled
• 3 stalks of bok choy cut into thin strips and the leaves chopped 2
• 2 C finely sliced cabbage
• 2 tomatoes, chopped
• 1½ C bean sprouts
• 1 Tsp turmeric powder
• ¼ Tsp red chili powder
• 1½ Tsp rasam powder
• 9-10 fresh curry leaves
• 1½ Tsp salt
Preparation
1. Cook the noodles in water according to the directions given in the packet.
Drain the noodles and keep aside.
2. Heat the oil in a pan over moderately high heat. Add the ginger, asafetida
and chilies. Saute for 1 minute. Add the tofu, cook for 3-4 minutes and then
add the stalks of bok choy and cabbage. Stir-fry until the vegetables are
tender-crisp. Add the tomatoes and cook until they turn pulpy. Add the bok
choy leaves, bean sprouts and the remaining spices. Cook for another 2-3
minutes.
3. Add the curry leaves, salt and combine with the prepared noodles. Serve
hot.
Serves
4-6