Indian Mee Goreng (Indian-Style Fried Noodles)

This recipe serves 4-6.

Ingredients:

• 500g (1 lb) mee (fresh yellow noodles)
• 60ml (1/4 cup) oil
• 100g (3 1/3 oz) tau kwa (pressed beancurd), diced
• 12 curry leaves, minced (optional)
• 1 medium onion, diced
• 1 ripe tomato, diced
• 1 tablespoon bottled sweet chilli sauce
• 3 tablespoons bottled tomato ketchup
• 1 tablespoon soy sauce
• 2 eggs, lightly beaten
• 1 potato, boiled, peeled and diced
• 1 spring onion, sliced (optional)
• 1 finger-length chilli, sliced
• 1 cucumber, sliced (optional)

Method:

1. Place the noodles in a colander and rinse well under running water.  Drain thoroughly and set aside.
2. Heat the oil in a wok over high heat and stir-fry the tau kwa (pressed beancurd) until golden brown, about 3 minutes.  Remove from the oil and drain on paper towels.
3. Add the curry leaves, if using, and onion to the wok and stir-fry over medium heat until soft, about 4 minutes.  Add the drained noodles, tomato, chilli sauce, tomato ketchup and soy sauce, and stir-fry for 3 minutes.
4. Add the beaten egg and allow to set, then mix well with all the ingredients in the wok.  Add the potato and tau kwa (pressed beancurd) and stir-fry just enough to heat through, about 1 minute.  Add the spring onion, and mix well.  Transfer to a large serving dish and scatter the sliced chillies on top.  Serve hot with small sauce bowls of tomato and chilli sauce, and freshly sliced cucumber on the side.