Stir fried yellow noodles combined with red Idaho® potatoes, tofu, beans sprouts, and eggs, tossed in an irresistible sticky, sour, spicy, and sweet sauce. A popular Indian Mamak style street food noodle dish from Malaysia!
In a small bowl, bring together sauce ingredients (use only 1 tablespoon of water). Whisk to combine.
Loosen up yellow noodles if they are clumped together.
Bring sliced red Idaho® potatoes to a bowl filled with warm water and heat in microwave for 60-90 seconds, or until they are soft. Alternatively, you can boil potatoes on the stovetop.
Add vegetable oil to wok or frying pan and heat under high heat. Add garlic, red chilies, tofu, and red Idaho® potatoes. Stir until garlic is fragrant.
Before garlic turn brown, add sauce mixture to wok.
Mix everything together and stir continuously for a minute or so, then add yellow noodles.Stir to coat noodles in sauce, then add bean sprouts.
Move noodles to the side of the wok, break two eggs onto the other side of the wok where there are no noodles. Use spatula to break the egg yolks and let it cook for 30seconds or so, then cover eggs with noodles. Let it sit for 10-15 seconds.
Optional: add another tablespoon of water if noodles are too dry.
Continue stirring for 15-20 seconds or until eggs are cooked, then remove from heat.
Garnish with lettuce and a wedge of lime. Serve and enjoy!
The stir fry process (step 4-9) goes fast! Get ingredients ready and sit them next to the stovetop before stir frying begins.