Prepare the ingredients: thinly slice the Shallots and mince the Garlic; thinly slice the Green Chilies and chop the Spring Onions; cut the Tomato into wedges and shred the Cabbage; rinse and drain the Bean Sprouts; peel and dice the Potato into small cubes; cut the Fried Tofu Puffs into bite-sized pieces; break apart the Fresh Yellow Egg Noodles (mee) and lightly beat the Eggs.
Mix the sauce in a small bowl: combine Sweet Soy Sauce (kicap manis), Light Soy Sauce, Dark Soy Sauce, Tomato Ketchup, Chili Paste (chili boh / sambal), a teaspoon of Curry Powder, a splash of Water, a pinch of Sugar, a grind of White Pepper and a little Salt; stir until smooth and set aside.
Heat a wok or large skillet over high heat and add a couple of tablespoons of Neutral Oil (vegetable/neutral-flavored oil). Fry the diced Potato until golden and just tender, then remove and keep warm.
Add a touch more Neutral Oil (vegetable/neutral-flavored oil) if needed and quickly fry the Fried Tofu Puffs until they pick up some color; remove and set aside with the potatoes.
In the same wok, add a little more oil and sauté the sliced Shallots, minced Garlic and Green Chilies until fragrant and starting to color.
Push the aromatics to one side, pour in the beaten Eggs and scramble quickly until just set, then break the egg into pieces and mix with the aromatics.
Add the Fresh Yellow Egg Noodles (mee), shredded Cabbage and Bean Sprouts to the wok along with the reserved Potato and Fried Tofu Puffs.
Pour the prepared sauce over the noodles and toss continuously so everything is evenly coated; add a splash of Water if the mixture seems dry and continue to stir-fry until the noodles are heated through and glossy.
Toss in the chopped Spring Onions and gently fold through the Tomato so the tomato warms but keeps some texture. Taste and adjust seasoning with extra Sugar, Salt or Light Soy Sauce if needed.
Serve hot, sprinkled with Fried Shallots and extra chopped Spring Onions, and offer Lime wedges to squeeze over for a bright finish.
