Indian Mee Goreng
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
Kevin Young
San Antonio, TX
I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.