Pasta

Malaysian mee goreng

Name: Malaysian mee goreng
Total time: 25 min
Yield: serves 2
Ingredients: 3 tbsp Olive oil; 2 Egg; 1 Onion; 2 cloves Garlic; 150 g Tofu; 1 Chili pepper; 1 Potato; 250 g Wheat noodles; 2 tbsp Soy sauce; 1 Tomato; 100 g Bean sprouts

Preparation time: 25 min
Servings: serves 2

Ingredients

serves 2

Olive oil — to buy3 tbsp
Egg — to buy2
Onion — to buy1
Garlic — to buy2 cloves
Tofu — to buy150 g
Chili pepper — to buy1
Potato — to buy1
Wheat noodles — to buy250 g
Soy sauce — to buy2 tbsp
Tomato — to buy1
Bean sprouts — to buy100 g

Preparation

Heat the oil in a very hot wok, crack the egg in and scramble it quickly, set aside.
Cook the onion and garlic for 2 minutes, add the tofu cut into cubes and brown it for 3 minutes on all sides.
Add the already-cooked potato cut into dice and the chilli, stir-fry for 2 minutes.
Add the noodles, soy sauce and a little chopped tomato, stir-fry over high heat for 3-4 minutes, stirring constantly to coat the noodles well.
Return the scrambled egg to the wok, add the bean sprouts, mix for another minute.
Serve immediately with a wedge of lime.