• 1 pound Hokkien mie* (fresh yellow noodles)
• 1/2 cup peanut oil
• 14 ounces (1 block) firm tofu, cut into small pieces.
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 tablespoons roughly chopped chives
• 1 sprig karuvapillai** (curry leaves), finely chopped
• 2 tablespoons tomato sauce
• 1/2 tablespoon chili sauce*
• 1 tablespoon Kecap Manis Sedang* (Medium sweet soy sauce)
• 2 eggs, lightly beaten
• 1 boiled potato, skinned and cut into small pieces
• 1 fresh green chilli, sliced (optional)

1. Rinse noodles in warm water, drain and set aside.
2. Heat oil in a wok or large skillet and fry the beancurd (tofu) until golden brown.
3. Drain and set aside. Sauté the onion in the same oil for 2 to 3 minutes, until soft then add the drained noodles, tomato, chives, tomato sauce, soy sauce and chilli sauce.
4. Cook over gentle heat, stirring frequently for 3 to 4 minutes.
5. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix it in well with the noodles.
6. Add the potato and beancurd,stir, cook for another 30 seconds and put on a large serving dish.
7. Garnish with green chilli and serve with additional tomato and chilli sauce to be added according to each person's taste.
8. Can be purchased at Oriental food markets such as 99 Ranch Market or online.
9. Can be purchased at Indian food markets such as Indian Sweets and Spices or online.

The island nation of Singapore has a wonderful culinary blend, from Chinese, Eurasian, Indian, Malay to Nonja food. The following dish is a vegetarian dish, but you don't have to be a vegetarian to enjoy it. The source of this recipe is "Singapore Food" by Wendy Hutton, which we purchased while in Singapore.