Ingredients
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500 g fresh hokkien noodles
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50 ml oil
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100 g deep fried tofu
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1 teaspoon curry powder
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1 medium onion, choppede
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1 ripe tomatoes, diced
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1 tablespoon hot chili sauce
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4 tablespoons ketchup
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1 1/2 tablespoons light soy sauce
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2 eggs, lightly beaten
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2 cucumbers, chopped
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1 large green chili, deseeded and sliced
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1 stalk spring onion, sliced
Instructions
- Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
- Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
- Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
- Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
- Add the tofu.
- Add the spring onions, cucumber and chilli.
- Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.