Ingredients45 m servings 427 cals
- Heat the oil in a large, deep skillet or wok over medium heat; cook the onions in the hot oil until softened, about 5 minutes. Add the potato, soy sauce, and water; simmer until the potatoes are nearly cooked through, about 15 minutes. Stir the chicken, tomatoes, chile pepper, peas, carrot, corn, tomato sauce, chili sauce, and eggs into the mixture; toss to combine. Cook and stir until heated through, about 10 minutes. Add the noodles and continue cooking until the noodles soften, 2 to 3 minutes more. Serve hot.
Per Serving: 427 calories; 14.1 g fat; 56.9 g carbohydrates; 20.2 g protein; 187 mg cholesterol; 871 mg sodium. Full nutrition
ReviewsRead all reviews 4
This dish was fantastic. I can't speak to its authenticity, but it was delicious and that's pretty much what counts for me. I found the spiciness just right and I think it clearly lends itself...
I have spent time in many countries, living and visiting and I make a lot of ethnic food, but this was very strange tasting.
Not bad as is...I lived in Malaysia for 3 years and cooked this as well as ate it in many Mamak shops. There are minor differences between each shop but mostly the differences I see are in Malay...