Ingredients

Instructions

1. 1

   Prepare the sauce mix by combining chili paste, tomato ketchup, dark soy sauce, light soy sauce, and sugar in a small bowl. Stir well and set aside.

2. 2

   Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the minced garlic and sliced onion, stir-frying until fragrant and the onions are translucent.

3. 3

   Add the prawns and squid rings to the wok. Stir-fry for 2-3 minutes until the seafood is just cooked through.

4. 4

   Toss in the fried tofu cubes and boiled potato cubes, stirring gently to mix with the aromatics.

5. 5

   Add the yellow noodles and the prepared sauce mix. Toss continuously for about 2 minutes to ensure the noodles are evenly coated and heated through.

6. 6

   Push the noodles to one side of the wok and pour the beaten eggs into the empty space. Let them set slightly, then scramble and mix them into the noodles.

7. 7

   Add the bean sprouts and chopped choy sum. Stir-fry for another 1-2 minutes until the vegetables are slightly wilted but still crunchy.

8. 8

   Remove from heat immediately to prevent overcooking.

9. 9

   Serve hot, garnished with lime wedges on the side to squeeze over the noodles before eating.