Ingredients
Method
- Heat 2 tbsp cooking oil over medium high heat, and add potato.
- Cook until soften and starting to turn golden, and add diced tofu.
- When tofu starts to turn golden, add fish cake to stir-fry.
- Remove from wok and set aside.
- In the same wok, heat 1 tbsp cooking oil + 1 tsp sesame oil over medium high heat.
- Add shallots and garlic, then stir-fry until fragrant.
- Put in your prawns and tomato, and season with salt and black pepper.
- Cook for a minute or 2 until prawn is almost done.
- Add sambal, ketchup, kicap manis, oyster sauce, chicken stock,and sugar.
- Toss to combine,
- Bring to boil, then add in noodles and bean sprouts, toss to coat noodles with sauce.
- Add potatoes, tofu, fish cake, and cai xin.
- Continue to stir-fry until noodles absorbed all the liquid, and season with salt to taste.
- Push everything aside, and create some space on the side of the wok for the egg.
- Crack in egg and scramble, when it's almost set, toss noodles and eggs together.
- Remove from heat and serve with wedge of lime, cucumber slices, and coriander.
Notes
I threw in some left over shredded chicken to the mix as well. Added it in together with my bean sprouts.