Mee Goreng Mamak

Ingredients:
1 pkt yellow noodles (without alkaline)
1 bowl beansprouts
2 tomato (quartered)
Some slices of fish cake
Prawns (peeled with tail intact and deveined)
1 small bean curd (cut into small pieces, pre-panfried with some oil, dish and put aside)
2 tbsp minced pork
1 potato (boiled, peeled and cut into cubes)
2 birds eye chili (cut coarsely)
2 eggs (lightly beaten)
1/2 onion (sliced)
1 medium shallot (peeled and minced)
4 shallots (peeled and minced)
1 tsp curry powder (watch brand - not in picture)
3 tbsp cooking oil (not in picture)
1/4 cup water (if necessary)

Sauce:
3 tbsp tomato ketchup
3 tbsp chili sauce
1 tbsp dark soya sauce
1 tbsp light soy sauce

Seasonings:
Salt (to taste)
Dash of sugar (to taste)

Methods:

1. In a clean heated wok, add cooking oil, saute onion, minced shallot and garlic until fragrant
2. Add in curry powder, give it a quick stir, then the minced pork and stir fry for 1 to 2 minutes.
3. Add the bean-curd, fish cake and potato cubes and stir to mix all the ingredients.
4. Put in the yellow noodles, stir to combine, but if the noodles are too dry add about 1/4 cup of water and continue to stir.
5. Add the tomato slices, prawns, all the sauce ingredients including chili padi and stir-fry until well combined for about 2 to 3 minutes, making sure that the yellow noodles are cooked through.
6. Add in the beaten egg, salt and sugar (to taste), followed by bean sprouts.  Stir-fry until the beaten egg dries up.
7. Off the heat and dish onto a big dish.

For individual servings, place the noodles into a serving plate with some garnish of your choice.  Enjoy!

Recipe adapted from Sifu Kenneth Goh of Food Bloggers and Foodies United.