Prepare noodles as per packet Drain and use kitchen shears to cut noodles into smaller pieces. Set aside. Make dressing by mixing all ingredients in Dressing section above until sugar dissolves. Set aside. Heat oil in wok over high heat until it almost smokes. Add garlic and shallot and cook for 1 minute (until fragrant). Add tofu and cook to lightly browned. Add beans and carrot, cook 1-2 minutes. Add the noodles and stir. Add the dressing and stir well. Cook the noodles until they absorb some of the dressing and turn tender - about 3 minutes. Remove contents of the wok to a large bowl. Add eggs to wok, with spatula move egg around and cook until done but not dry - about 30 seconds. Add back in the noodles and meat as well as the green onion and stir together until well blended. Add peanuts and bean sprouts and stir well. Cook for another minute and serve.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (29%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 139.6mg||43 %|
|Sodium 856.7mg||30 %|
|Potassium 606.1mg||16 %|
|Total Carbohydrate 94.7g||28 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 88g|
|Protein 17.2g||25 %|
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Calories per serving: 605
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