4 packs 4 x 3 oz (85g) ramen noodles (see note)

6 tablespoons (90 ml) peanut oil

1 cup (250 ml) semi-firm tofu, diced

2 tablespoons (30 ml) soy sauce

3 tablespoons (45 ml) oyster sauce

1 teaspoon (5 ml) medium-spiced curry powder

2,1/2 teaspoon (5 ml) roasted sesame oil

2 eggs, beaten

1 tablespoon (15 ml) butter

1 red bell pepper, cut into strips

3 onions, chopped

2 cups (500 ml) white button mushrooms, sliced

2 cloves garlic, finely chopped

1/4 cup (60 ml) water chestnuts, drained and sliced

2 carrots, grated

1/2 cup (125 ml) frozen peas, thawed

1/2 cup (125 ml) chicken broth

salt and pepper

In a saucepan, bring a large quantity of salted water to a boil. Remove from the heat and add the noodles. Allow the noodles to stay submerged for 3 minutes and then rinse under cold water. Drain and toss with 60 ml (1/4 cup) of peanut oil. Set aside.

In a bowl, combine the tofu, 15 ml (1 tablespoon) of soy sauce, 15 ml (1 tablespoon) of oyster sauce, the curry powder and sesame oil. Set aside.

In a non-stick skillet, cook the eggs in the butter like you would for an omelet, turn over and cook the other side. Season with salt and pepper. Cool. Roll and cut into 1-cm (1/2-inch) slices. Set aside.

In a very hot wok or large skillet, stir-fry the vegetables in the remaining peanut oil and oyster sauce.

Once they are very hot, add the tofu, omelet strips, noodles, broth and remaining soy sauce. Cook until noodles are hot.

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