Indian mee goreng

Name: Indian mee goreng
Cuisine: Indian
Ingredients: 15 ml/1 tbsp chilli sauce; 30–45 ml/2–3 tbsp tomato ketchup; 4 spring onions (scallions), shredded; 1 large cooked potato, diced; 1 onion, sliced; 30 ml/2 tbsp water; 15 ml/1 tbsp light soy sauce; 1 garlic clove, crushed; 1–2 fresh chillies, seeded and thinly sliced (optional); 60–90 ml/4–6 tbsp vegetable oil; 2 eggs; 450 g/1 lb fresh yellow egg noodles; 115 g/4 oz marinated deep-fried tofu cubes

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This is a truly international recipe that combines Indian, Chinese and Western ingredients into one flavoursome dish. It is a delicious treat for lunch or supper, and quick and easy to prepare too.

Ingredients

450 g/1 lb fresh yellow egg noodles
115 g/4

Asia
China
India
Main course
Vegan

Method

Bring a large pan of water to the boil, add the fresh egg noodles and cook for just 2 minutes. Drain the noodles and immediately rinse them under cold water to halt any further cooking. Drain again and set aside.
Cut each cube of fried tofu in half with a sharp knife, refresh it in a pan of boiling water, then drain well. Heat 30<

Ingredients

Method

Photos