1 pound fresh yellow noodles also know as Yakisoba Noodles
4 tablespoons canola or peanut oil
6 garlic cloves, minced
2 large shallots, thinly sliced
2 tablespoons sambal ulek or sambal belachan
¼ cabbage, finely chopped
8 ounces gai lan (Chinese broccoli), thinly sliced
8 ounces fried tofu, thinly sliced
2 tablespoons soy sauce
4 tablespoons sweet soy sauce
2 large eggs, beaten
- Gently rinse the noodles in a colander under hot running water, and set aside to drain.
- Heat a wok or a large deep skillet over medium heat for 40 seconds. Add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the garlic, shallots and fry until golden and fragrant, about 2 minutes.
- Add the sambal and fry for another for 30 seconds until the oils appear on the surface and fragrant. Add the cabbage, gai lan and tofu and fry for 1 minute until the vegetables are slightly wilted.
- Now add the drained noodles and toss well to combine with the vegetables, carefully mixing to prevent the noodles from breaking, stir-fry for 3 minutes. Add the soy sauce and sweet soy sauce and continue to mix well.
- Now push the noodles to one side of the pan, add the beaten eggs on the opposite side across the wok to create a thin layer and immediately bring the noodles over the egg. Do not stir or mix at this point, allow the egg underneath the noodles to cook for at least 30 seconds undisturbed.
- Raise the heat to medium high, then gently lift the noodles from underneath and stir-fry continuously until the eggs are fully cooked, about 2 minutes. The noodles will no longer appear wet from the eggs when cooked. Continue to stir- fry for 1 to 2 minutes, then taste, and adjust with sweet soy sauce if needed. Remove from the heat.