There are many recipes for fried noodles, varying from region to region. I chose one that illustrates the mixture of cultures found in south-east Asia.
- 500 g (1 lb) fresh yellow noodles (Hokkien mee)
- 125 ml (4 fl oz/½ cup) oil
- 1 square hard bean curd, finely diced
- 1 medium-sized brown onion, chopped
- 1 medium-sized tomato, finely chopped
- 2 tablespoons coarsely chopped garlic chives or spring onions
- 1 sprig fresh curry leaves, finely chopped
- 2 tablespoons tomato sauce
- 1 tablespoon chilli sauce
- 2 teaspoons light soy sauce
- 2 eggs, lightly beaten
- 1 potato, boiled, peeled and finely diced
- 1 fresh green chilli, sliced
Rinse the noodles in warm water, drain and set aside. Heat the oil in a wok and fry the bean curd until golden brown. Drain and set aside. Cook the onion in the same oil for 2Ð3 minutes until soft, then add the drained noodles, tomato, chives, curry leaves and three sauces. Cook over a gentle heat, stirring frequently, for 3-4 minutes. Pour the beaten eggs over and leave to set for about 45 seconds before stirring to mix it in well with the noodles. Add the potato and bean curd, stir, cook for another 30 seconds and transfer to a large serving dish. Garnish with green chilli and serve with additional tomato and chilli sauce on the side for diners to add to taste.