Serves: 4
Total Calories: 268

3 tablespoons oils
2 ounces ready-fried beancurd (or more), cut into 1/2
1 egg
4 ounces noodles flat, cooked
1 tablespoon chi po (preserved turnip) (finely chopped)
2 onions spring, in 1" pieces
2 tablespoons peanuts roasted, chopped
3 ounces bean sprouts
1/2 teaspoon chili powder
1 teaspoon sugar
2 teaspoons soy sauce light
1 teaspoon lemon juice
lime wedge (for garnish)
coriander sprig of fresh (for garnish)

In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.

Nutritional Facts:

Serves: 4
Total Calories: 268
Calories from Fat: 131

More Recipes from the Cook'n Vegetarian Cookbook:
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Bean Curd with Chinese Parsley
Chana Masaledar
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Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
Hummus Bi Tahini (Middle East)
Jhalfaraazi (India)
Kabli Chana (India)
Kashmiri Stir-Fry
Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
Masala Dal (India)
Mexican Pie
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Pebya Kha-O (Thailand)
Potatoes in a Thick Sauce (India)
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Rice Pilaf with Peas (Greece)
Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
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Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
West Indian Rice and Peas with Tempeh