In a small bowl, combine all the ingredients of the Sauce together. Set aside.
Heat up a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of Chili Paste, potatoes, bean curd and squid. Stir fry until fragrant. Add the yellow noodles and the Sauce and continue stirring. Push the noodles to the side of the wok.
Add the remaining 1/2 tablespoon cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix in with the noodles. Add the bean sprouts and quick stir for about 1 minute. Dish out and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice all over the noodles before serving.
Combine all the ingredients in Chili Paste and blend well using a food processor.
Heat a wok and add "tumis" or stir fry the Chili Paste until the oil separates from chili. Set aside.
Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.