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Ingredients - serves four
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450 grams egg noodles (fresh or dried)
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1 block of tofu (bean curd, cubed)
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1 large cooked potato (cubed)
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2 eggs
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1 onion (sliced)
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1 clove garlic (chopped)
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1 stalk of spring onion (chopped)
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2 green chili (sliced)
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5 tbsp of cooking oil
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1 tbsp light soy sauce
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3 tbsp tomato ketchup
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1 tbsp chili sauce
Method
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Scald noodle with boiling water
for 1 minute, drain well and set aside. (If using dried noodle,
it may take a longer time to soften the noodle. Follow
instruction of the packet).
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Heat oil in a large frying pan or
wok, pan fried tofu until the surface turn light golden brown.
Drain and set aside.
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Add onion and garlic and sauté to
fragrant. Stir in the noodle and other seasoning, toss to mix
well all ingredients then shove the noodle to the side of the
wok.
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Add a little of oil and break the
eggs in. Turn to higher heat for the eggs to set then stir in
the noodles to mix well.
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Dish up and garnish with chopped
spring onions, green chili and fried tofu. Serve hot.
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