Madame Chu Sambal Noodle Stir Fry
The magic ingredient here is Josey Chu's own Sambal Nyonya: a deep red paste made from chili peppers, onions, tamarind, vinegar, sugar and molasses for a rich, complex heat. The flavors combine beautifully with the last fall tomatoes and tender bok choy. Chu has been crafting her own Southeast Asian sauces under the Madame Chu label since 2017. It’s available at Metcalfe’s Market, Willy Street Co-op, Viroqua Co-op and Chu’s website, but if you can’t find it, gochujang, hoisin sauce or harissa paste could all work in a pinch.
Ingredients
1½ tablespoons Madame Chu’s Sambal Nyonya (see note above), or more to taste
2 tablespoons tamari sauce
½ teaspoon salt
¼ cup water
8 ounces yellow egg noodles or wide rice noodles
8 tablespoons olive oil
½ medium red onion, diced
5 garlic cloves, minced
2 cups thinly shredded bok choy
2 medium-sized tomatoes, cut into 8–12 wedges
¼ cup finely chopped cilantro
1 green onion, thinly sliced
Directions
In a bowl, mix Sambal Nyonya, tamari sauce, salt and water.
Bring a pot of water to a boil and cook noodles according to package directions. Drain, rinse under cold water and set aside.
In a deep-sided pan or wok, turn the heat to medium high. When the pan starts to smoke a little, lower the heat and add the olive oil. Add the red onion and garlic and fry until they are light brown. Add the bok choy, and stir fry for 1-2 minutes. Finally, add the tomatoes and noodles and stir fry for 1-2 minutes.
Pour the sauce mixture over the noodles and sauté until coated. Place the noodles on a large serving dish and garnish with green onion and cilantro.
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