I've been craving for this noodle dish that I loved as a child growing up in Malaysia. I also wanted to whip up something fast and easy when my mom, sister and nephews came over for dinner last Easter weekend. I've had a variant of this noodle dish in Thai restaurants but in this version from my homeland, a few dollops of ketchup are added to the gravy to give it a slightly sweet, tomatoey flavor. Hence the term "tomato sauce" - ketchup is known as "tomato sauce" in Malaysia. This is a quick and delicious meal, not to mention healthy - you get a good dose of carbs, protein and veggies all in one dish.
For the noodles:
Put the oil in a non-stick pan or wok and stir-fry the noodles over medium-high heat. Stir in the dark and light soy sauce and continue stir-frying for about five minutes until the noodles are slightly charred. Then set them aside and make the gravy.
First coat the chicken with corn starch and fish sauce and let it marinade for a few minutes. The cornstarch will give the chicken a smooth texture and keep them tender.
Heat the oil in a wok or pot on high and then throw in the chicken. Stir-fry until the chicken starts to turn white and then stir in the garlic, ginger and about half of the chopped green onions. (save the other half for garnish later).
Once the garlic and ginger become fragrant, pour in the water/stock. Add the rice wine, oyster sauce, soy sauce and ketchup and bring it to boil. When the sauce is boiling, toss in the shrimp and let it cook for a few minutes (don't overcook the shrimp!).
Season the gravy to taste with some salt and pepper. Then thicken it with the corn starch and water mixture. To finish off the gravy, quickly stir in the greens and take it off the heat. You want the greens to be cooked but still remain crisp.
Spoon the gravy over the noodles and top with some chopped green onions and freshly cut chilies if you like and that's it..easy.