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400g yellow egg noodles
4 tsp sesame oil
2 eggs
salt, to taste
100g bean curd, cut into 1cm cubes
2 medium onions, sliced
2 tbsp chopped ginger
1 medium potato, boiled and diced
1 tbsp soy sauce
3 tbsp tomato sauce (ketchup)
2 tbsp chili sauce
3 sliced green chili peppers
4 spring onions (scallions), sliced
1 tbsp coriander (cilantro) leaves,
chopped
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Method :
Boil the
noodles. Drain, rinse under cold water, add a little sesame oil and set
aside. Whisk the eggs with a pinch of salt. Make a flat omelette and lay
our to cool. Roll and cut into roundels. Meanwhile, heat the remaining
oil in a wok and fry the bean curd. When brown, remove from the wok and
set aside. Add the onion to the wok and stir fry for 1-2 minutes. Add
the ginger and noodles and toss for 3-4 minutes. Add the potatoes, soy
sauce, bean curd, tomato sauce, chili sauce and chili peppers. Toss for
a few minutes. Just before serving, add the spring onions and the
omelette roundels. Serve on a plate, garnished with the coriander.
This typical
Singaporean dish combines elements of Indian and Chinese cuisines. Its
origins seem to have been very similar to those of American Chop Suey -
a handful of ingredients thrown in together.
Serves 4 - 6
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