Breakfast noodles

Fresh noodles, eggs and tofu come together in this recipe, inspired by Justine’s travels in Malaysia, including a magical morning in Sabah.

Breakfast noodles. Credit: Malaysia Gourmet

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 250 g firm tofu, cubed
• 200 g fresh egg rice noodles, separated
• 1 large handful of bean sprouts
• ½ bunch garlic chives, chopped into 3 cm pieces
• 2 eggs, whisked

Sauce

• 2 tbsp chilli sauce
• 2 tbsp dark soy
• 2 tbsp light soy
• 1 tsp caster sugar
  

Instructions

1. For the sauce, combine the chilli paste, soy sauces and sugar and put to the side.
2. Heat a large wok over a high heat. The wok needs to be smoking. Add the oil and tofu and cook briefly. Now add the noodles, followed by the bean sprouts and garlic chives, and toss.
3. Move the tofu mixture to one side of the wok and then add the eggs and scramble with a wooden spoon.
4. Add the sauce and toss everything together so the flavours mingle. Serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.