1 brown onion, chopped finely
2 garlic cloves, chopped finely
2 red chillies, seeded and finely chopped (or not* says Colleen)
2 cm aka 3/4 in. of fresh ginger grated
60 ml or 1/4 c. oil (Zok would mention here you want an oil that can take the high heat and not burn away so Sunflower is better than Peanut)
350g about 12 oz. of Hokkien noodles, gently pulled apart
A package of firm Tofu first fried then cut
4 spring onions
1 large carrot, cut into matchsticks
1 tbls. kecap manis
1 tbls. soy sauce
1 tbls. tomato sauce
extra spring onions, to garnish
Combine chopped onion, garlic, chillies, and ginger into a mortar and pestle (or use short bursts in a food processor)
pound until ingredients are paste-like (you can add a bit of oil if needed)
Set this aside.
In your wok use about 1 tbls. of oil and stir fry your noodles until they are plump and warmed through. Place them in a covered bowl when done to keep them warm.
Add another tbls. of oil to your wok and stir-fry your paste mixture until golden.
Add your carrots, then your tofu
(Stir-frying all the while)
and then your kecap manis, soy and tomato sauces
Spoon the finished mixture over your noodles.
You could at the tofu step substitute some sort of meat- you know- if you are in to that.