Brought to you by Pulmuone Foods USA, Inc.
Ingredients
- 3 tbsp Chili sauce
- 3 tbsp Packed brown sugar
- 1 tbsp Water
- 1 tbsp Fish sauce
- 1 tbsp Grated peeled fresh ginger
- ½ tbsp Crushed red pepper
- ¼ Lb Wide rice stick noodles
- 1 tbsp Vegetable oil
- 1 Package Wildwood Baked Teriyaki Tofu, cut into cubes
- 2 Large eggs
- 2 Garlic cloves, minced
- 1 Cup Fresh bean sprouts
- ½ Cup Green onions – diagonally cut
- ½ Cup Minced fresh cilantro, divided
- ¼ Cup Dry-roasted peanuts, coarsely chopped
- 4 Lime wedges
Directions
- Combine first 6 ingredients; set aside
- Cook noodles in boiling water for 5 minutes or until done
- Drain and rinse with cold water; drain well
- Crack eggs in a separate bowl, stir well with a whisk
- Heat 2 teaspoons vegetable oil in pan over medium-high heat
- Add garlic and sauté for 20 seconds
- Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly
- Stir in chili sauce mixture and noodles; cook for 2 minutes
- Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated
- Garnish with chopped peanuts and cilantro
