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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Yet another recipe from a fabulous cookbook called Main Course Classics by Jenni Fleetwood. This was a bit bland for my taste but then I generally like Indian food very spicy (much to my wifes displeasure). It was really good but as I said bland and I had to add a bit of extra chilli sauce to the finished product. Ingredients:
1 lb yellow egg noodles |
5 tablespoons peanut oil |
1 large potato (diced) |
8 ounces firm tofu (cubed) |
2 eggs (beaten with 2 tbsp water) |
1 onion, sliced into 2 inch long pieces |
3 garlic cloves (crushed) |
1 tablespoon soy sauce |
3 tablespoons ketchup |
1 tablespoon chili sauce |
4 scallions (chopped) |
Directions:
1. Prepare egg noodles according to package directions the rinse with cool water and set aside.
2. Heat half of the oil in a wok over medium heat and add the potatoes, cooking until just soft, about 10 minutes stirring often. Remove from wok and set aside.
3. Cook the tofu in the wok about 15 minutes stirring regularly until the outside begins to brown. Remove and set aside.
4. Pour the eggs with water into the wok and scramble. Remove when done and set aside with potatoes and tofu.
5. Add the remaining oil to the wok and fry onions and garlic 5-10 minutes or until the onion begins to become transparent.
6. Add the noodles, soy sauce, ketchup and chilli sauce and stir well to ensure all the noodles are mixed with the sauces.
7. Add the potato, tofu, eggs and scallions to the wok, mix well and cook an additional 10-15 minutes or until hot.
8. Serve and enjoy.
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