Ingredients
- 3 TBSP. CHILI SAUCE
- 3 TBSP. PACKED BROWN SUGAR
- 1 TBSP. WATER
- 1 TBSP. FISH SAUCE
- 1 TSP. GRATED PEELED FRESH GINGER
- 1/2 TSP. CRUSHED RED PEPPER
- 1/4 LB. WIDE RICE STICK NOODLES
- 1 TBSP. VEGETABLE OIL
- 1 PKG. WILDWOOD® BAKED TERIYAKI TOFU, CUT INTO CUBES
- 2 EA. LARGE EGGS
- 2 EA. GARLIC CLOVES, MINCED
- 1 CUP FRESH BEAN SPROUTS
- 1/2 CUP DIAGONALLY CUT GREEN ONIONS
- 1/2 CUP MINCED FRESH CILANTRO, DIVIDED
- 1/4 CUP COARSELY CHOPPED DRY-ROASTED PEANUTS
- 4 EA. LIME WEDGES
Preparation
- 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 SAUTEE 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 1/4 CUP CILANTRO, AND COOK 3 MINUTES OR UNTIL THOROUGHLY HEATED.
- GARNISH WITH CHOPPED PEANUTS AND CILANTRO.