* these ingredients are a must for me in any Asian dish..use as you wish, taste, and add, taste and add, etc, etc!

Stir fry the tofu squares in about a 1/4 cup of peanut oil, until all are browned, then set aside and keep warm...assuming that you have soaked the noodles in hot water, drain them and keep warm.Place all of the vegetables in a bowl, and set aside. Get about two tbls peanut oil hot in a wok, add the garlic, ginger, and chile paste to the oil and stir fry until fragrant, then add the noodles, keeping the heat up, and stir frying as you add a good shot of fish sauce, and a good shot of Chinese cooking wine, then add the chicken stock, and the vegetables, and pulling it all away from one side of the wok, add a little more oil, and the shrimps and tofu pieces...very carefully mix this all together, taste for heat and seasoning, add more heat, Calvin's does great, cover, and turn heat off, then serve, with a steam bun or egg roll or pot stickers...we had steam bun! But I shoulda done pot stickers! Enjoy, this is an all in one meal...cheers, Doug in Bc....and i served it with pickled ginger and my just home made soy sauce, Ketjup Manis sorta.