Temasek, in the western Sydney suburb of Parramatta, is one of my favourite Malaysian noodle restaurants. One big bowl of curry laksa, a platter of Indian mee goreng and a day of high humidity, and I wasn’t sure if I’d landed in Sydney or Singapore. The ingredients, common in Sydney, are becoming easier to find in Oriental stores in the United Kingdom.

Ingredients
Feeds 4. Takes 30 mins.

400g fresh oiled egg noodles
2tbsp vegetable oil
1 onion, sliced
100g beansprouts
2 boiled potatoes, cubed
1 tomato, cubed
2tbsp tomato sauce
1tbsp chilli sauce
200g small fresh shrimps, cooked
2 squares dried beancurd cake, cubed (optional)
½tsp sugar
½tsp salt
1 egg, beaten
2 spring onions, finely chopped
100g shredded crisp lettuce, eg, iceberg
1 lime, quartered
2tbsp crisp fried shallots

Place the noodles in a colander in the sink and pour a jugful of boiling water over the top. Drain and rinse.

Heat the oil in a wok. Add the onion and fry until soft. Add the noodles and toss well over a high heat for 30 seconds, then add the beansprouts, potatoes, tomato, sauces, shrimps and beancurd (if using), flipping the food and keeping it moving over the heat. Add sugar and salt.

To add the egg, tilt the wok and push the noodles to one side. Pour the egg on to the base and allow it to fry and set. Chop it roughly, add the spring onions, then toss the egg and spring onions through the noodles.

To serve, tip the noodles on to a warmed serving platter. Scatter with shredded lettuce, lime quarters and crisp fried shallots, and serve in small Chinese bowls with chopsticks.

Note: The noodles should neither be very wet nor very dry — add a spoonful or two of water, or more sauce, as you cook if it’s too dry.

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