Contains: Soy, Sesame, Sulphites, Wheat, Gluten
May Contain: Mustard, Milk, Egg, TreeNuts, Peanuts, Fish, Shellfish
Bring 2 ½ litres (5 litres for 4 servings) 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.
Meanwhile, heat a large skillet over medium-high. 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 and pat tofu dry using paper towel. Cut into 1 inch cubes.
Begin Stir Fry
Add 2 tbsp. of the (4 tbsp. for 4 servings) sesame oil to hot skillet. Add tofu and cook for about 3-4 minutes, flipping once, or until crispy on two sides. Add green beans, jalapeño, and onion. Saute for another 3-5 minutes, or until beans are tender and bright green. Add cumin seeds and garlic. Cook for 1 minute or until fragrant. Remove stir fry from skillet and set aside.
Add remaining sesame oil to same skillet and swirl around to coat. Add cooked noodles to skillet. Fry for 3-5 minutes, tossing occasionally until some noodles turn crispy and brown.
Meanwhile, 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. Mix everything together.
Divide cumin fried noodles and tofu into large bowls. Garnish with green onion, cilantro, and lime juice to taste. Enjoy!