1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
1 1/2 cups sambal tumis (see recipe)
2 tablespoons canola oil
1 pound shrimp, peeled and deveined, tails intact
1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
3 small bok choy, ends trimmed, chopped
Kosher salt, to taste
1 1/2 cups fresh bean sprouts
2 tomatoes, cut into wedges
Sweet soy sauce (kecap manis), to taste
2 limes, cut into wedges (if available, calamansi are best)
Dried shallots or fried onions, to taste
Red Serrano or Fresno chiles, thinly sliced, for serving
Cook noodles according to package instructions.
Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.