Tip 1: Removing as much moisture from the tofu will help achieve a crispier result.
Tip 2: Add cumin seeds into recipe 1 tsp. at a time in Step 3. Adjust to your taste preference.

Cook Noodles

• Bring 2 ½ litres salted water to a boil in a large pot.
  
• Loosen wide white noodles and cut in half using scissors or a knife.
  
• Once water boils, add noodles and cook for 5 minutes.
  
• Drain noodles in a fine mesh sieve.

Prepare Ingredients

• Wash green beans and jalapeño.
  
• Trim ends off green beans and cut into thirds.
  
• Cut jalapeño in half, remove stem and seeds, and cut into ¼ inch slices.
  
• Wash hands well with hot soapy water.
  
• Drain tofu and place on paper towel. Put more paper towel on top.
  
• Press down on tofu to remove as much moisture as possible.
• Cut tofu into 1 inch cubes.

Begin Stir Fry

• Heat a large skillet over medium-high.
  
• Add 2 tbsp. of the sesame oil to hot skillet.
  
• Add tofu and cook for about 3–4 minutes, flipping once, or until crispy. 
  
• Add green beans, jalapeño, and onion.
  
• Cook for another 3–5 minutes, or until beans are tender and bright green.
  
• Add garlic, and cumin seeds 1 tsp. at a time to taste.
  
• Cook for 1 minute or until fragrant.
  
• Remove stir fry from skillet and set aside.

Fry Noodles

• Add remaining sesame oil to same skillet and swirl around to coat.
  
• Add cooked noodles to skillet.
  
• Cook for 3–5 minutes, tossing occasionally until some noodles turn crispy and brown.

Prepare Garnishes

• Wash lime, green onion, and cilantro.
  
• Cut lime in half.
  
• Slice green onions into ½ inch rounds.
  
• Pick and chop cilantro leaves.
  
• Add stir fry from Step 3 back into skillet over medium heat.
  
• Add soy sauce and sambal oelek to taste.
  
• Toss well to coat.

Serve

• Divide stir fry into large bowls.
  
• Garnish with green onion, cilantro, and lime juice to taste.
  
• Enjoy!