Print Recipe

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 3



  • tablespoons  cooking oil
  • cloves  garlic finely minced
  • pieces  dried bean curd cut into small pieces
  • potato boiled, peeled, and sliced into wedges
  • big tomato cut into wedges
  • handful fresh bean sprouts
  • lb  fresh yellow noodles rinsed and drained
  • chopped scallions for garnishing
  • red chili for garnishing
  • fried shallots for garnishing
  • lime cut into wedges


  • tablespoons  soy sauce
  • tablespoons  sweet soy sauce or kecap manis
  • tablespoons  tomato ketchup
  • sugar and salt to taste


  • Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to 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.


You can get fresh yellow noodles from Asian supermarket. Yellow noodles are yellow in color and oily. If you can't find yellow noodles, just use spaghetti.