Malaysian Fried Noodles - cooking recipe

Ingredients

16 oz fresh Hokkien noodles
2 tbsp oil
10.5 oz firm tofu, cubed
1 None onion, finely chopped
1 None medium tomato, diced
4 None spring onions, sliced
1 None large potato, peeled, cubed, boiled
2 None eggs, lightly beaten
1/4 cup tomato sauce
2 tbsp chili sauce
1 tbsp light soy sauce
1 None green chili, sliced

Preparation

Prepare noodles according to package instructions. Drain and set aside.
Meanwhile, heat oil in a wok over high heat. Saute tofu for 2 mins, until golden. Set aside. Reduce heat to medium. Stir-fry onion for 2 mins, until soft. Return tofu to pan along with tomato, spring onions and potato. Stir-fry for 2 mins.
Push vegetables aside and add eggs. When just set, mix in vegetables. Add tomato sauce, chili sauce, soy sauce and noodles. Stir-fry for 3-4 mins, until coated and heated through. Serve topped with sliced green chili.