Mee Goreng II

Boil water in a pot and add rice noodles or vermicelli, cooking until just tender, then drain and set aside.

Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat and scramble the eggs until cooked through, then transfer to a plate.

Add remaining 2 tablespoons of oil to the wok and stir-fry the minced garlic and sliced onion for about 1 minute until fragrant.

Sprinkle curry powder and chili powder into the wok, stirring constantly for 30 seconds to bloom the spices.

Add the finely sliced cabbage and bean sprouts, tossing continuously for 2-3 minutes until they soften slightly.

Pour in the cooked noodles and add soy sauce, mixing well to combine all ingredients evenly.

Return the scrambled eggs to the wok and add the chopped tomato, tossing everything together for 1-2 minutes.

Taste the noodles and adjust seasoning with salt as needed, then serve hot.