Prep 12 mins
Cook 15 mins
Reminds me most pleasantly of SE Asia, with the most intoxicating smell... Note: It's a stir-fry, so you can add anything you want e.g 1 potato, some shrimp, chicken or other meat, other vegetables etc.
- 500 g fresh hokkien noodles
- 50 ml oil
- 100 g deep fried tofu
- 4.92 ml curry powder
- 1 medium onion, choppede
- 1 ripe tomatoes, diced
- 14.79 ml hot chili sauce
- 59.16 ml ketchup
- 22.18 ml light soy sauce
- 2 eggs, lightly beaten
- 1 stalk spring onion, sliced
- 1 large green chili, deseeded and sliced
- 2 cucumbers, chopped
- 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.
A big hit with the friends. Will definitely be making again. Thanks for posting!
It's a filling dish, I suggest you add a bit of ground white pepper towards the end of stir frying, it does wonders and serve with a sprinkle of fried shallots, DH loves it. Thanks for the great post!
It was a little tricky to make because my pan was on the small side for it... definitely tastier than the restaurant version (my first encounter with mee goreng). Not too spicy; I left out the ketchup (didn't have any) and sort of missed it. Definitely a repeat.