serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 80 ml (⅓ cup) vegetable oil
- 2 garlic cloves, minced
- 2 red Asian shallots, thinly sliced
- 1 tbsp chilli paste
- 1 potato, boiled, peeled and diced
- 2 pieces fried tofu, cut into 5 cm slices
- 5 cm piece of fish cake (optional), thinly sliced
- 200 g cleaned calamari, thinly sliced into rings
- 500 g fresh yellow egg noodles, blanched in boiling water for 1 minute, drained and refreshed
- 2 large eggs
- salt and freshly ground white pepper, to taste
- 1 cup bean sprouts
- 1 baby cos lettuce, leaves separated
- 2 tomatoes, sliced
- ½ telegraph cucumber, sliced
- lime, cut into wedges
Sauce
- 2 tbsp soy sauce
- 2 tbsp kecap manis
- 3 tbsp tomato ketchup
- 1 tbsp sugar
Instructions
1. For the sauce, combine all the ingredients in a bowl and set aside.
2. Heat a wok over high heat. Add 60 ml (¼ cup) oil, then the garlic, shallots and chilli paste and cook for 30 seconds or until fragrant. Add the potato, fried tofu, fish cake and calamari rings and cook for 2 minutes. Add the noodles and toss to combine well.
3. Crack the eggs into a bowl, lightly season with salt and white pepper and lightly beat with a fork. Push the noodles to the side of the wok and pour in the remaining tablespoon of oil. Pour the egg into the oil and allow to cook for 10 seconds before scrambling it and mixing it through the noodles.
4. Add the sauce and stir through until all the noodles are coated. Add the beansprouts and cook for a few seconds or until they've warmed through.
5. To serve, divide into bowls and serve each portion with a handful of lettuce leaves, a few slices of tomato and cucumber and a cheek of lime.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
