Vegetarian Mee Goreng

• 1 lb Hokkien noodles
• 1/2 cup tomato sauce
• 1/4 cup chili sauce
• 1/3 cup rice bran oil
• 2 None medium onions, thinly sliced
• 2 None medium potatoes, peeled, cut into 3/4 inch cubes, cooked
• 2 None tomatoes, cut into wedges
• 7 oz choy sum, cut into 2 inch pieces lengths
• 7 oz fried firm tofu, cut into thin slices
• 3 None large eggs, lightly beaten
• 7 oz bean sprouts, trimmed
• 2 leaves romaine lettuce, finely sliced
• None None lime wedges, to serve
• None None fried shallots, to serve

1. Prepare noodles according to packet directions. Place in a bowl of cold water and set aside. Combine tomato sauce, chili sauce and 1 tbsp water in a bowl.
2. Heat 1/2 the oil in a wok over medium heat. Stir-fry onions for 1 min. Add potatoes and tomatoes. Cook for 1 min. Drain noodles then add to wok. Stir-fry for 2 mins. Add choy sum and tofu and stir-fry for 1 min. Add tomato sauce mixture and cook for 2 mins.
3. Make a well in the center of noodles. Add remaining oil and eggs. Mix eggs very gently. Once eggs have set lightly, gently fold into noodles. Season to taste. Toss in bean sprouts and lettuce then remove from heat.
4. Serve topped with lime wedges and fried shallots.

noodles, tomato sauce, chili sauce, rice bran oil, onions, potatoes, tomatoes, choy, eggs, bean sprouts, romaine lettuce, lime wedges, shallots

Taken from recipes-plus.com/api/v2.0/recipes/32199 (may not work)