Ingredients Jump to Instructions ↓

  1. 450g packet fresh thin hokkien noodles

  2. 2 tablespoons oil

  3. 300g packet firm marinated tofu, cut into small cubes

  4. 1 brown onion , finely chopped

  5. 1 medium tomato , diced

  6. 4 green onions (shallots), sliced

  7. 1 large potato , peeled, cut into small cubes, boiled

  8. 2 eggs , lightly beaten

  9. cup (60ml) tomato sauce

  10. 2 tablespoons chilli sauce

  11. 1 tablespoon light soy sauce

  12. 1 green chilli, sliced

Instructions Jump to Ingredients ↑

  1. Prepare noodles according to packet directions. Drain and set aside. Heat oil in a wok on high and fry tofu in batches for 2 minutes, until golden. Remove and set aside.

  2. Reduce heat to medium and stir-fry brown onion for 2 minutes, until soft. Add tofu, tomato, green onion and potato and stir-fry for 2 minutes.

  3. Push vegetables to one side and add egg. When just set, stir through vegetables. Add sauces and noodles and stir-fry for 3-4 minutes, until well coated and heated through.

  4. Serve topped with sliced green chilli.


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