3 tablespoons oil
2 cloves garlic, minced
200g medium prawns
100g diced chicken
60g firm tofu (bean curd), cubed
1-2 tablespoons sambal ulek
400g fresh Hokkien noodles
1/2 onion, sliced
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon tomato sauce
1 medium tomato, cut into wedges
1 spring onion, chopped
1 long red fresh chilli, sliced
1 cup bean sprouts
1 egg, beaten
salt and freshly ground black pepper
1 lime, cut into wedges, optional

Heat the oil in a wok.
Add the garlic, prawns, chicken, tofu and sambal ulek.
Fry 2 minutes then add noodles, onion, soy sauces and tomato sauce.
Fry over medium heat for 3 minutes, adding a sprinkling of water if necessary.
Finally, add the tomato, spring onion, chilli, bean sprouts, beaten egg, salt and pepper.
Cook another 20 seconds and serve at once with wedges of lime, if preferred.