1 lb egg noodles
2 cloves garlic; finely chopped
3 tablespoons of asian chili paste
3 pieces of dried bean curds; cut up
1 potato; boiled, peeled, and sliced
2 eggs
4 squid bodies; cleaned and cut into rings
1/2 bean sprouts
1 green onion; finely sliced for garnish
2 red chilies; sliced (seeded for less heat)
1 lime; cut into wedges
Cooking Oil
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons dark soy sauce
3 tablespoons ketchup
Sugar and salt to taste
Heat the wok to hot and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Serve with dipping sauce on the side.
