Heat oil in a large non-stick wok or a wide pan. Add in garlic and onions, and fry for a couple of minutes till lightly browned and fragrant.
Stir in spices, tomato paste and salt, and fry for a few seconds to mix well before adding in tomatoes. Stir-fry till the tomatoes soften and begin to pulp, releasing oil along the sides.
Add in chicken and tofu and stir-fry for a few minutes till they start to get brown edges.
Push everything to one side of the pan, and crack in the eggs. Once the eggs start to cook slightly, scramble them and mix in with the sauce.
Add in the noodles, soya sauce and bok choy, and stir-fry for a few minutes till everything is mixed well and cooked through.
Sprinkle over with lime and serve warm.