INGREDIENTS

8 ounces fresh Chinese egg noodles
4 ounces dried rice stick noodles
1/2 of a 14 oz. pack large regular tofu
Cooking oil for deep-frying
1 teaspoon cooking oil
2 eggs, lightly beaten
SPICE PASTE
1 stalk lemongrass
3 walnut-size shallots
2 fresh red jalapeno chilies, seeded
3 candlenuts or 6 almonds
1 teaspoon galangal powder
1/2 teaspoon turmeric powder
1/2 teaspoon dried shrimp paste (blachan)
1/4 cup water
2 tablespoons cooking oil
1 cup unsweetened coconut milk
4 cups water
1/4 cup soy sauce
GARNISHES
1/4 pound bean sprouts, blanched
1/4 pound cooked medium shrimp
1 large chicken breast half, poached and shredded
1/2 of an English cucumber, cut into matchstick strips
2 fresh red jalapeno chilies, thinly sliced
Lemon or lime wedges

COOKING METHOD

GETTING READY

Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.

Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-fryingto 350F. Deep-fry tofu. turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.

Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

COOKING

Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.

To serve, put noodles in a serving bowl.Pour soup over and arrange garnishes decoratively on top.

SOURCE: Martin Yan's Asia © 1997 / Martin Yan