50g bean curd cake (cubed, deep-fried till
1 green chili (sliced)
Heat 3 tbsp oil
in wok. Add chye sim and tomato, tossing to mix well. Add noodles and
seasoning then stir well. Add bean sprouts and stir-fry quickly. Toss in
potato cubes and cubed bean curd cake. Push noodles to one side of wok.
Add 1 tbsp oil and stir in 1 egg. Scramble lightly and mix with noodles.
Garnish with green chili. Serve.