Malaysian Fried Noodles

• 16 oz fresh Hokkien noodles
• 2 tbsp oil
• 10.5 oz firm tofu, cubed
• 1 None onion, finely chopped
• 1 None medium tomato, diced
• 4 None spring onions, sliced
• 1 None large potato, peeled, cubed, boiled
• 2 None eggs, lightly beaten
• 1/4 cup tomato sauce
• 2 tbsp chili sauce
• 1 tbsp light soy sauce
• 1 None green chili, sliced

1. Prepare noodles according to package instructions. Drain and set aside.
2. Meanwhile, heat oil in a wok over high heat. Saute tofu for 2 mins, until golden. Set aside. Reduce heat to medium. Stir-fry onion for 2 mins, until soft. Return tofu to pan along with tomato, spring onions and potato. Stir-fry for 2 mins.
3. Push vegetables aside and add eggs. When just set, mix in vegetables. Add tomato sauce, chili sauce, soy sauce and noodles. Stir-fry for 3-4 mins, until coated and heated through. Serve topped with sliced green chili.

noodles, oil, firm tofu, onion, tomato, spring onions, potato, eggs, tomato sauce, chili sauce, soy sauce, green chili

Taken from recipes-plus.com/api/v2.0/recipes/27765 (may not work)