Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 350 gdry wheat noodles
- 400 gfirm tofu, drained and cubed
- 2 eachlarge eggs, beaten
- 200 gbok choy, chopped
- 150 gbean sprouts, rinsed
- 150 gtomato, cut into wedges
- 100 gonion, sliced
- 3 clovegarlic, minced
- 2 tbspneutral oil
- 2 tbspvegetarian kecap manis sweet soy sauce
- 1 tbspsoy sauce
- 2 tbsptomato ketchup
- 1 tbspchili sauce without seafood
- 3 tbspwater for sauce
- 2 eachscallions, sliced
- 1 eachlime, cut into wedges
- 2000 mlwater for boiling noodles
Make it
- Bring the noodle water to a boil and cook the noodles for 1 minute less than the package directs. Drain well. Mix kecap manis, soy sauce, ketchup, chili sauce and sauce water in a bowl.
- Heat the oil in a wok over medium-high heat. Cook tofu for 5–6 minutes until golden on several sides, then add onion and garlic and stir-fry for 2 minutes.
- Push the tofu to one side and pour the eggs into the clear area. Scramble for 1–2 minutes until fully set, then mix into the tofu.
- Add bok choy and tomato and stir-fry for 2 minutes. Add noodles, bean sprouts and the mixed sauce and toss over high heat for 2–3 minutes until steaming hot, the sprouts are tender-crisp and the egg reaches 71°C / 160°F.
- Divide among four plates, finish with scallions and serve with lime wedges.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Soy, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.