Serves 4

8 oz. rice noodles
1 onion
2 tbsp. sesame oil
1 inch fresh ginger
4 cloves garlic
2 tbsp. chili sauce
6.4 oz. tofu, chopped
14 oz. frozen stir fry vegetable mix
3 tbsp. tamari sauce
4 eggs, fried
pickled vegetables (optional)

Cook the rice noodles according to package instructions. Meanwhile, finely chop the onion. Heat 1 tbsp. of the oil in a wok and fry the onion over medium heat for 5 minutes. Peel then finely chop the ginger as well as the garlic.

Add the ginger, garlic and chili paste to the onion and cook for 3 minutes. Next add in the tofu and heat for another 3 minutes.

Turn the heat to high, add the vegetable mix along with the tamari sauce and stir-fry for 5 minutes.

Meanwhile, heat the remaining oil in a large frying pan and fry the eggs. Add the rice noodles to the vegetable and tofu mixture and toss. Serve the with a fried egg on top and pickled vegetables (optional).

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