Cut the beancurd, potatoes and tomatoes
into 1cm cubes; leave the tomatoes to drain. Pour boiling water over the
noodles, then drain and rinse. Heat a wok until hot, then add the oil.
When the oil is hot, add the garlic and onion and fry until the onion is
soft. Add the drained noodles and stir-fry for 2 minutes over high heat.
Add the beansprouts, potatoes, tomatoes, beancurd, tomato sauce, chili
sauce, soy sauce, salt, sugar and shrimps and stir-fry over high heat
until the shrimps are cooked. Tilt the wok push the noodles to one side,
and pour in the egg. Cover the egg with noodles and leave to set for 30
seconds over medium heat, then toss well. Add the spring onions, and
serve topped with fried shallots, shredded lettuce and lime quarters.
Serves 4
Start the
meal with rojak, a Malaysian fruit and vegetable salad, and finish with
ice kacang, a refreshing dessert of shaved ice and sweet things, such as
sweetcorn kernels, peanuts and red adzuki beans with palm sugar syrup
and evaporated milk.