Singapore indian mee goreng version 2

Ingredients

• 1 packet yellow egg noodles( available at the Asian Stores)
• 1 packet fried bean curds cubed
• 1 cup bean sprout
• 1 cup boiled potato tossed with 1/2 teaspoon chili and turmeric powder cut into small cubes
• 2 eggs
• 1/2 cup chicken breast sliced
• 2 red chillies(for garnishing)
• 1 lime cut into wedges
• 1 red onion roughly chopped
• 2 garlic cloves minced
• 1 tablespoons sesame oil

For Sauce:

• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese Rice Wine
• 3 tablespoons tomato ketchup
• salt to taste
• chopped coriander leaves
• chopped spring onions

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Preparation

• For Chile Paste:
  Blend 10 dried chillies with 2 tablespoons mince onion in a food processor with 2 tablespoons sesame oil. Then heat the wok and saute the paste until the oil starts to separates from the paste.Blend in with sauce and set aside.
• Blanch the yellow noodles in a pot of hot water-drain and mixed with 2 tablespoons sesame oil and set side. Heat a heavy bottomed wok with 2 tablespoons olive oil on medium flame.
• Add the minced garlic and 2 tablespoons of the sauce mixture and chopped onions. Saute well. Then add the chicken breast and cook until tender followed by the potatoes,beansprouts and the fried tofu(bead curd).
• Saute till all the ingredient mixed together well. Add the noodles and sauces and continue to saute. Set the noodles to the side of the work-add some oil and crack the eggs.
• Scramble the eggs and mix in with the noodles. Serve hot and garnish with chopped spring onions,coriander leaves and sliced red chilies. Squeeze some lime juice over the noodles before eating.