2 squares of fried or dried beancurd cake
2 cooked potatoes
2 firm tomatoes
500g fresh egg noodles
2 tbsp vegetable oil
3 garlic cloves, pounded
1 onion, chopped
125g fresh beansprouts
2 tbsp tomato sauce or ketchup
1 tbsp chili sauce, or to taste
2 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
10 small uncooked shrimps, shelled
1 egg, beaten
2 spring onions, sliced
2 tbsp crispy fried shallots
1/2 small iceberg lettuce, finely shredded
1 lime or lemon, quartered
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.
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.
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