Beat the egg lightly, then strain them
into a bowl. Heat a lightly greased omelet pan. Pour in half of the egg
to cover the bottom of the pan thinly. When the egg is just set, turn
the omelet over and fry the other side briefly. Slide on to a plate,
blot with kitchen paper, roll up and cut into narrow strips. Make a
second omelet in the same way and slice. Set the omelet strips aside for
the garnish. In a cup, mix together the chili powder and turmeric. Form
a paste by stirring in a little water.
Heat the oil in a wok or large frying pan.
Fry the onion until soft. Reduce the heat and add the chili paste,
sliced chilies and soy sauce. Fry for 2-3 minutes. Add the tomatoes and
fry for about 2 minutes, mixing well with the chilies. Add the bean
curd, then the bean sprouts, green beans and noodles. Gently stir-fry
until the noodles are evenly coated and heated through. Take care not to
break up the potatoes or the bean curd. Season with salt and pepper.
Serve hot, garnished with the reserved omelet strips and spring onion
slices.
Serves 4
When making this dish for non-vegetarians,
or for vegetarians who eat fish, add a piece of blacan (compressed
shrimp paste). A small chunk about the size of a stock cube, mashed with
the chili paste, will add a deliciously rich, aromatic flavor.
