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  • 450g packet fresh thin Hokkien noodles
  • 2 tablespoons oil
  • 300g packet firm marinated tofu, cut into small cubes
  • 1 brown onion, finely chopped
  • 1 medium tomato, diced
  • 4 green onions (shallots), sliced
  • 1 large potato, peeled, cut into small cubes, boiled
  • 2 eggs, lightly beaten
  • ¼: cup (60ml) tomato sauce
  • 2 tablespoons chilli sauce
  • 1 tablespoon light soy sauce
  • 1 green chilli, sliced

Malaysian fried noodles

By Suzanne Gibbs
  • Serving size: Serves 6
  • Cooking time: Less than 30 minutes

1. Prepare noodles according to packet directions. Drain and set aside. Heat oil in a wok on high and fry tofu in batches for 2 minutes, until golden. Remove and set aside.

2. Reduce heat to medium and stir-fry brown onion for 2 minutes, until soft. Add tofu, tomato, green onion and potato and stir-fry for 2 minutes.

3. Push vegetables to one side and add egg. When just set, stir through vegetables. Add sauces and noodles and stir-fry for 3-4 minutes, until well coated and heated through.

Serve topped with sliced green chilli.

Tofu made from soy beans, is high in non-animal proteins and low in kilojoules and carbs.

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