Veggie Mee Goreng

• 3 tablespoons cooking oil
• 2 cloves garlic, minced
• 3 pieces dried bean curd, cut into small pieces
• 1 potato, boiled, peeled, and sliced into wedges
• 1 big tomato, cut into wedges
• A handful fresh bean sprouts
• 1 lb fresh yellow noodles, rinsed and drained
• Chopped scallions, for garnishing
• Red chili, for garnishing
• Fried shallots, for garnishing
• 1 lime, cut into wedges

Sauce:

• 2 tablespoon soy sauce
• 2 tablespoon sweet soy sauce or kecap manis
• 3 tablespoon tomato ketchup
• Sugar and salt to taste

DIRECTIONS

Make the sauce.

Let’s heat up the wok and pour in cooking oil. Throw in garlic and stir fry until you smell that yummy garlic, then add bean curd and tomato wedges. Stir and add yellow noodles and that beautiful sauce until everything is well combined.

Now we know you want to yell out the window and let the neighborhood know about how well you sauté, but I doubt anyone wants to hear self-extolling…so let’s just calm that noise down and get back to cooking.

Add sugar and salt for taste.

Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots. Squeeze some lime juice over the noodles before eating.