Indian mee goreng from The Tofu Cookbook by Becky Johnson

Ingredients

• 15 ml/1 tbsp chilli sauce
• 30–45 ml/2–3 tbsp tomato ketchup
• 4 spring onions (scallions), shredded
• 1 large cooked potato, diced
• 1 onion, sliced
• 30 ml/2 tbsp water
• 15 ml/1 tbsp light soy sauce
• 1 garlic clove, crushed
• 1–2 fresh chillies, seeded and thinly sliced (optional)
• 60–90 ml/4–6 tbsp vegetable oil
• 2 eggs
• 450 g/1 lb fresh yellow egg noodles
• 115 g/4 oz marinated deep-fried tofu cubes