• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Easy

Recipe Ingredient

  • 300g fresh yellow noodles
  • 75g mustard greens (sawi), cut into 5-6cm lengths
  • 75g bean sprouts
  • 1 tomato, cut into six equal wedges
  • 1 piece hard {taukwa} (hard bean curd), sliced thinly
  • 1 small piece fish cake, sliced thinly
  • 1 potato, boiled till cooked, skinned, then cut into thin slices
  • Sauce ingredients:
  • 2 tbsp tomato sauce
  • 2 tbsp light soy sauce
  • 3-4 tbsp prepared chilli paste
  • 1/4 tsp pepper
  • A little dark soy sauce (for colour)
  • 1/2 tsp sugar or to taste
  • Garnish:
  • 2 small local limes, halved
  • 1 tbsp shallot crisps (get the ready-made type from the market)
  • 1 tbsp chopped spring onions and coriander leaves
  • Chilli paste (combine):
  • 5 shallots, ground
  • 2 cloves garlic, ground
  • 1/2 tsp {belacan} stock granules
  • 2 tbsp cili boh
  • 1 tsp {ikan bilis} stock granules
  • 2-3 tbsp water
  • 3-4 tbsp oil
  • Seasoning:
  • 1/2 tsp salt
  • 1/2 tsp sugar


  1. Heat oil in wok and fry the hard bean curd slices and fishcake. Add sauce ingredients and noodles and stir-fry for 1-2 minutes.
  2. Add bean sprouts and mustard greens and stir-fry well to combine. Add potato and tomato and toss well. Dish out noodles on to individual serving plates. Garnish with a squeeze of lime juice and add a sprinkling of shallot crisps, chopped spring onion and coriander leaves.
  3. Heat 3-4 tbsp oil in a wok, fry the combined chilli paste ingredients until fragrant and oil rises. Add water and seasoning and simmer for 3-4 minutes. Dish out and serve with noodles.

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