Springy yellow noodles wok-fried the Indian-Muslim way with tomato sauce, chili paste, tofu, egg, and vegetables, glazed in a tangy-sweet sauce that stains everything a vibrant orange-red.
Ingredients
400g yellow wheat noodles
2 eggs
100g firm tofu, cubed
100g bean sprouts
1 potato, boiled and cubed
2 green onions, sliced
2 tbsp tomato sauce
1 tbsp chili paste
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp sugar
3 cloves garlic, minced
2 tbsp vegetable oil
Lime wedges
Fried shallots
Instructions
1Heat oil in a wok over high heat. Fry garlic until golden.
2Add tofu cubes and fry until golden on all sides. Add potato cubes.
3Crack eggs into the wok, scramble briefly.
4Add noodles, toss well, then add tomato sauce, chili paste, soy sauce, vinegar, and sugar. Stir-fry vigorously for 2-3 minutes.
5Add bean sprouts and green onions, toss for 30 seconds.
6Serve on a plate with lime wedges and fried shallots on top.
Did You Know?
Mee goreng from Indian-Muslim stalls tastes completely different from Chinese or Malay versions — the use of tomato sauce and vinegar gives it a distinctly tangy character.