(a.k.a. Keling Mee)
This is one of my fondest memories of my mom’s cooking. My mom doesn’t cook often when I was growing up, dad’s usually the one who’s in charge of the kitchen 😛
This is probably my best fried noodle dish thus far, we’ll see 😀
Curry paste (cili boh paste will work as well)
Yellow noodles (yau meen / oily noodles)
Red curry powder paste (add a few tbsp of water to the curry powder, set aside)
Choy sam or any green leafy vegetables, cut to 2.5″ lengths
Tau foo pok, sliced (you can use any firm tofu as substitute)
Lemon / Lime juice
Cilantro, chopped to garnish
- Rinse the yellow noodles and tau foo pok in hot water. If you are using firm tofu, you can skip the rinsing part. Drain the noodles and tau foo pok.
- Slice the tau foo pok or tofu.
- In a hot wok, heat up the curry paste in a few tablespoons of hot oil.
- When the curry is fragrant, add in the sliced tofu or tau foo pok. You may need to add a bit more oil to coat the wok since the tofu may absorb some of the oil.
- Once the tofu is seared / browned, add the quartered tomatoes.
- Cook the tomatoes until they start to soften. Then add the green leafy vegetables into the wok.
- The vegetables will start to wilt. Add the loosened noodles into the wok and mix in with the rest of the ingredients. Allow the noodles to cook for a few minutes.
- Make a circle in the middle of the wok and pour in the beaten eggs. Let the eggs semi- solidify before stirring in the rest of the ingredients.
- Stir in the red curry powder paste as needed. Add in a few teaspoons of ketchup also. You may want to only use ketchup if you choose to tone down the spiciness.
- Stir the content of the wok evenly.
- Season with salt, sugar, and soy sauce. Let the contents cook until the moisture has been absorbed.
- Serve with a wedge of lemon / lime and chopped cilantro.
- Squeeze the lemon /lime onto the noodles prior to digging in. 😀
You can pan sear some shrimps on the side if you choose to make a non-vegetarian version. Tofu can be substituted with sliced / shredded chicken breast. Nonetheless, I’m an advocate for vegetarianism. 🙂