| Cooking Oil | For cooking |
| Garlic (Chopped) | 2 cloves |
| Of Chili Paste Or To Taste (Recipe Below) | 3 tbsp |
| Yellow Noodles (Rinsed) | 1 lb |
| Dried Bean Curds (Cut Into Pieces) | 3 ieces |
| Bean Sprout | A handful |
| Potato (Boiled, Peeled, And Sliced) | 1 |
| Squids (Cleaned And Cut Into Rings) | 4 |
| Eggs | 2 |
| Onion (Chopped And Fry) | (for garnishing) |
| Red Chillie | (for garnishing) |
| Lettuce Leaves | (for garnishing) |
| Lime (Cut Into Wedges) | 1 |
| Sauces | |
| Soy Sauce | 2 tbsp |
| Dark Soy Sauce Or Kicap Manis | 2 tbsp |
| Tomato Ketchup | 3 tbsp |
| Sugar And Salt | To taste |
| Chili Paste | |
| Dried Chillies | Blend 10 dried red chilies in a food processor. add some water and some oil to blend well. heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. set aside. |
Heat the wok and pour in the cooking oil. Add garlic, chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant.
Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute
Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.