Mamak-Style Fried Yellow Noodles with Potato, Tofu and Prawns

What you need

• 300 g (10 oz) fresh yellow egg noodles
• 1 waxy potato, about 200 g (7 oz)
• 120 g (4 oz) firm tofu, cut into 2 cm cubes
• 120 g (4 oz) raw peeled prawns
• 2 large eggs
• 3 cloves garlic, minced
• 1 green chili, sliced thinly on the diagonal
• 1 tbsp chili paste, such as sambal oelek
• 2 tbsp kecap manis, sweet soy sauce
• 1 tbsp tomato ketchup
• 100 g (3.5 oz) choy sum, cut into 5 cm pieces
• 100 g (3.5 oz) bean sprouts
• 3 tbsp neutral oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

   Boil the potato in salted water until a knife slides in easily, 15-20 min. Drain, cool a little, then peel and cut into 1 cm (1/2 in) slices.

2. 2

   Pat the tofu dry. Add 1 tbsp oil to a pan on medium-high and fry the tofu until golden on all sides, 5-6 min. Set aside.

3. 3

   Loosen the noodles by dunking them in hot water for 30 seconds, then drain well.

4. 4

   Mix the kecap manis, ketchup and chili paste in a small bowl.

5. 5

   Heat the rest of the oil in a large wok on high heat. Stir-fry the garlic and green chili for 20 seconds.

6. 6

   Add the prawns and stir-fry until pink and cooked through, 1-2 min.

7. 7

   Add the potato and tofu and toss to coat in the oil.

8. 8

   Add the noodles and the sauce mixture. Toss for 2 min until every strand is evenly coated.

9. 9

   Push the noodles to one side and crack the eggs into the gap. Break the yolks and scramble for 20 seconds, then fold the noodles back over them.

10. 10

    Add the choy sum, salt and white pepper. Stir-fry until the noodles look slightly dry and the choy sum has wilted, 1-2 min.

11. 11

    Add the bean sprouts, toss for 30 seconds and take the wok off the heat.

12. 12

    Serve right away with lime wedges.

Imported from malaysianchinesekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.