This is a truly international dish combining Indian, Chinese and Western ingredients.
serves 4 - 6
450 g (1 lb) fresh yellow noodles
60 - 90 ml (4 - 6 tbsp) oil
1 square bean curd, well drained, cut into dice
2 beaten eggs, seasoned
1 medium onion, peeled and sliced
1 clove garlic, crushed
15 ml (1 tbsp) soy sauce
30 - 45 ml (2 - 3 tbsp) tomato ketchup
15 ml (1 tbsp) chilli sauce (or to taste)
1 large cooked potato, diced
4 spring onions
1 - 2 green chillies, seeded and shredded
1. Cook the noodles in boiling water in a large pan for just 2 - 3 minutes. Do not overcook.
2. Drain and rinse with cold water to halt cooking; set on one side.
3. Heat 30 ml (2 tbsp) of the oil in a pan and fry the bean curd until brown. Drain and set aside.
4. Pour the beaten eggs into the pan. When it has set like an omelette roll it up on a board and chop finely.
5. Spoon the remaining oil into a frying pan or wok and fry the onion and garlic for 2 - 3 minutes.
6. Add the drained noodles, soy sauce, ketchup and chilli sauce. Toss well over a medium heat.
7. Add the potato dice, most of the spring onion, some of the chilli and all the bean curd. Keep tossing.
8. When hot, add pieces of the cooked egg.
9. Serve on a hot platter garnished with the remaining spring onion and chilli.
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