Ingredients

500 g fresh hokkien noodles

50 ml peanut oil

100 g marinated tofu

1 teaspoon curry powder

1 medium onion, chopped

1 ripe tomato, diced

1 tablespoon hot chili sauce

4 tablespoons ketchup

1 1/2 tablespoons light soy sauce

2 eggs, lightly beaten

1 stalk spring onions, sliced

1 large green chilies, deseeded and sliced

1 carrot shredded

1/2 cup bean sprouts

1 cup snow peas

Preparation

  1. Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
  2. Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
  3. Add the noodles, tomato, chilli sauce, ketchup and soy sauce and stir-fry over medium heat for 3 min, mixing well.
  4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
  5. Add the tofu.
  6. Add the spring onions, carrots, bean sprouts, snap peas and chilli. about 3 minutes