Ingredients Jump to Instructions ↓

  1. 500 grammes of yellow noodles

  2. 1 large onion (chopped)

  3. 3 bulbs garlic (minced)

  4. 2 cups of bean sprouts (remove root)

  5. 200 grammes of chinese mustard (sawi) (cut into bite sizes)

  6. 2 pieces hard beancurd (cut into strips)

  7. 1 large tomato (cut into 8 wedges)

  8. 2 large eggs

  9. 2 pieces fried fish cake (cut into strips) (you can also use any form of pre-cooked meat eg. fried chicken, fried beef, etc)

  10. 3 pieces lime (halved)

  11. 4 tablespoons of cooking oil (preferably palm oil)

  12. 1 cup warm water

  13. Seasoning

  14. 3 tablespoons of tomato ketchup

  15. 2 tablespoons of chilli ketchup

  16. 1 teaspoon of light soya sauce

Instructions Jump to Ingredients ↑

  1. Fry beancurd strips in wok till golden brown. Remove from oil.

  2. Whilst the oil is still hot, fry the onions, garlic and fish cake strips (or meat) till fragrant. Add eggs and stir fry till eggs are semi-cooked. Add noodles gradually whilst stirring. (Cook at high heat to ensure noodles do not stick on wok)

  3. Having stir fried the noodles for about 1 to 2 minutes, add fried beancurd strips and cut tomatoes. Continue to stir fry, add beansprouts and sauce (adjust amount of ketchup to taste) . Add a little bit of water to keep noodles moist.

  4. After 1 to 2 minutes, add chinese mustard and stir for 1 minute (chinese mustard cooks fast and gets limp easily in yellow noodles).

  5. Serve with a squeeze of lime.


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