1 lb. fresh yellow oriental egg noodles
4 dried chili peppers, finely chopped
4 green onions, finely chopped
3 cloves garlic, finely chopped
8 oz. fresh bean sprouts, rinsed and drained well
8 oz. mustard greens, cut into pieces (if unavailable, substitute bok choy)
1 egg
2 tsp. sugar
1 marble-sized piece of tamarind paste, soaked one hour in 1/4 cup warm water
2 tbsp. light soy sauce
2 tbsp. dark soy sauce
2 tbsp. ketchup
1 8 oz. package firm bean curd, sliced into 1/4" x 1/2" x 4" pieces
2 small potatoes, boiled, peeled then sliced into 1/2" slices
2 small ripe tomatoes, each quartered
1 fresh green chili, sliced thinly
1 lime, sliced
4-6 servings
Bring large quantity of water to boil in large pot; remove from heat and add
fresh noodles to water. Allow to soak in water for 1 minute then drain well in
strainer; set aside. Combine sugar, 2 tbsp. of the tamarind paste, the light and dark soy sauces and the ketchup in small bowl; set aside. Grind dried chili peppers, green onions and garlic together with mortar and pestle or in small food processor. Heat large wok or large pan over medium-high heat; add 2 tbsp. of the vegetable oil and heat through; add pepper-green onion-garlic mixture and stir-fry 20-30 seconds. Add bean curd pieces and stir-fry 2-3 minutes; add bean sprouts and mustard greens and stir-fry for 1 minute.
NB: If not using egg, add the remaining 2 tablespoons of oil to pan and
continue, skipping next sentence of instructions. If using egg, add 1 tablespoon of remaining oil to pan, move pan contents to side and add egg to pan, allowing it to set slightly before lightly stir-frying it into other ingredients then pouring remaining tablespoon of oil around edge of pan. Add drained noodles and mix well. Pour the reserved sugar-soya sauce-tamarind-ketchup mixture over noodles and toss well. Add tomato and potato slices to pan and heat through, stir-frying to crisp-fry the noodles but gently enough so as not to break potatoes. Sprinkle with sliced fresh green chili and lime slices and serve immediately.