|Rice noodles, dried|
|Vegetable oil ( I would replace this by canola oil)
|Tofu, firm, drained and diced into 1/2 inch cubes|
|Shrimp, small, cooked|
|Garlic, fresh, chopped|
|Bean sprouts, fresh|
|Edamame, cooked and drained|
|Green onions, chopped, divided|
|Peanuts, chopped, divided|
Prep time:30 minutes
Cook time:10 minutes
Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.
Nutrition Per Serving:
Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium. (Source)