Kelsey (Harden) Pierce
6 oz. Uncooked rice noodles (3 C cooked)
5 T Soy sauce
2 T Peanut butter
3 T Peanut oil
1 T Brown sugar
3 Eggs, beaten
6 Scallions, cut in 1-inch lengths (green & white)
1# Fresh mung bean sprouts
3 Medium garlic cloves, crushed or minced
Up to 1 ½ t crushed red pepper
1# Firm tofu, cut in to small cubes
1/3 c Cider vinegar
1 ½ c Chopped toasted peanuts
Wedges of lime
Cook the noodles 3-5 minutes in boiling water. Drain, rinse in cold running water, drain thoroughly again. Set aside.
Combine soy sauce, peanut butter, and brown sugar in a small bowl. Stir/mash until it becomes a uniform paste. Set aside.
Heat a wok or large skillet. Add 1 T oil, wait a minute, then add the beaten eggs. Cook, stirring, until the egg is dry. Remove cooked egg and set aside.
Heat the wok again allowing it to get quite hot. Add 2 T oil, scallions, bean sprouts, garlic, and red pepper. Stir fry for a minute or so. Add tofu and stir fry for a few minutes. Add the cooked, drained noodles to the wok. Stir fry, attempting to combine everything as uniformly as possible, about 5 more minutes. Add the peanut butter paste, along with the vinegar. Stir and cook several more minutes. Stir in the cooked egg.
Serve immediately, topped with peanuts and accompanied by wedges of lime.
Preparation time 40-50 minutes.
4-6 servings.