Indian Mee Goreng
- 1 lb thin egg noodles or angel hair pasta
- 1/4 lb firm tofu
- 6 tbs canola oil
- 2 eggs
- 2 tbs water
- 1 tbs light soy sauce
- 1 onion, sliced
- 2 cloves garlic, crushed
- 3 tbs ketchup
- 1 tbs chili sauce
- 1 large potato, cooked and diced
- 4 scallions, shredded
- 2 green chilies, seeded and thinly sliced
This is a noodle dish that combines Indian and Chinese ingredients. It is typically sold at street stalls in Singapore and Malaysia.
- Bring a large pan of water to the boil and add the noodles. Cook for about 2 minutes.
- Drain the noodles and rinse under cold water to stop any further cooking. Set aside.
- Cut the tofu into cubes.
- Add to 2 tbs of oil to a large non- stick saute pan, add the tofu cubes and cook until browned on all sides. Remove from the pan and set aside.
- Beat the eggs with the water. Add the the frying pan and cook without stirring until just set. Flip over and cook the other side briefly then slide it out of the pan, roll up and slice thinly into narrow strips.
- Heat the remaining oil in a wok or large saute pan.
- Add the onion and garlic and stir fry for 2-3 minutes.
- Add the drained noodles, soy sauce, ketchup and chili sauce.
- Toss well over medium heat for 2 minutes, the add the diced potato.
- Reserve half of the scallions for the garnish and stir the remainder into the noodles.
- When hot stir in the omelet strips.
- Transfer to a platter and serve immediately.