Prep 15 mins
Cook 45 mins
Yet another recipe from a fabulous cookbook called "Main Course Classics" by Jenni Fleetwood. This was a bit bland for my taste but then I generally like Indian food very spicy (much to my wifes displeasure). It was really good but as I said bland and I had to add a bit of extra chilli sauce to the finished product.
- 1 lb yellow egg noodles
- 5 tablespoons peanut oil
- 1 large potato (diced)
- 8 ounces firm tofu (cubed)
- 2 eggs (beaten with 2 tbsp water)
- 1 onion, sliced into 2 inch long pieces
- 3 garlic cloves (crushed)
- 1 tablespoon soy sauce
- 3 tablespoons ketchup
- 1 tablespoon chili sauce
- 4 scallions (chopped)
- Prepare egg noodles according to package directions the rinse with cool water and set aside.
- Heat half of the oil in a wok over medium heat and add the potatoes, cooking until just soft, about 10 minutes stirring often. Remove from wok and set aside.
- Cook the tofu in the wok about 15 minutes stirring regularly until the outside begins to brown. Remove and set aside.
- Pour the eggs with water into the wok and scramble. Remove when done and set aside with potatoes and tofu.
- Add the remaining oil to the wok and fry onions and garlic 5-10 minutes or until the onion begins to become transparent.
- Add the noodles, soy sauce, ketchup and chilli sauce and stir well to ensure all the noodles are mixed with the sauces.
- Add the potato, tofu, eggs and scallions to the wok, mix well and cook an additional 10-15 minutes or until hot.
- Serve and enjoy.