(non spicy version)
I made two versions of it; one is without chilis for the kids and another is for us! So if you are serving for your little ones you can just skip the chili paste for them :)..simple right?
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste
1 lb of fresh Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
A handful of bean sprouts
1 lime (cut into wedges)
2 tablespoon of soy sauce
2 tablespoon of dark sweet soy sauce/ kicap manis
2 tablespoon tomato ketchup
Sugar and salt to taste
Heat 2 tablespoons of the oil in a large wok and stir-fry the dried bean curds over medium heat until golden brown, about 7 minutes.
In the same wok, add chili with garlic and stir for 3 minutes until fragrant.
Add the noodles and mustard greens, mix well and cook for 1 minute. Then add the soy sauce, dark soy, tomato sauce, salt and cook for 3 minutes until the mixture is dry.
Push the noodles to one side of the wok to add the eggs and scramble. Then stir the noodles and eggs together until the eggs are cooked.
Add the bean sprouts, and stir-fry for 3 minutes.
Garnish with coriander leaves and serve fresh limes on the side.