Tips
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Ingredients
| For cooking | cooking oil |
| 2 cloves | garlic (chopped) |
| 3 tbsp | of chili paste or to taste (recipe below) |
| 1 lb | yellow noodles (rinsed) |
| 3 ieces | dried bean curds (cut into pieces) |
| A handful | bean sprout |
| 1 | potato (boiled, peeled, and sliced) |
| 4 | squids (cleaned and cut into rings) |
| 2 | eggs |
| (for garnishing) | onion (chopped and fry) |
| (for garnishing) | red chillie |
| (for garnishing) | lettuce leaves |
| 1 | lime (cut into wedges) |
| Sauces | |
| 2 tbsp | soy sauce |
| 2 tbsp | dark soy sauce or kicap manis |
| 3 tbsp | tomato ketchup |
| To taste | sugar and salt |
| Chili Paste | |
| 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. | dried chillies |
Instructions
- 1
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Heat the wok and pour in the cooking oil. Add garlic, chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant.
- 2
-
Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
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- 3
-
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
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- 4
-
Add in the beansprouts and quick stir for another 1 minute
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- 5
-
Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
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Recooks
Try recook this recipe and share with the owner and us
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