1 lb. dried flat rice noodles
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. sesame oil
8 oz. package firm tofu, drained, air-dried 1 hour, sliced into 1/4" x 1" x 4" pieces
1 tbsp. cornstarch
1/4 cup water
1/2 tsp. sugar
4 tbsp. light soy sauce
4 tbsp. dark soy sauce
2 dried chili peppers, finely chopped
8 cloves garlic, finely chopped
4 tbsp. vegetable oil
8 oz. fresh bean sprouts, rinsed and drained well
8 oz. mustard greens, cut into pieces
4 green onions, trimmed then sliced in half lengthwise then cut into 3" pieces
1 egg, lightly beaten
Combine salt, sugar, black pepper and sesame oil in shallow pan or dish. Add
tofu pieces and toss with seasonings; set aside. Bring large quantity of water to boil in large pot; remove from heat and add rice noodles to water. Allow to soak in water for 10 minutes then drain well in strainer; set aside. In small bowl, dissolve cornstarch in water then stir in remaining _ tsp. sugar and light and dark soy sauces; set aside.Grind chili peppers in mortar and pestle or in small food processor; add garlic and a dash of salt then continue grinding/processing into a paste. Heat large wok or large pan over medium-high heat; add 3 tbsp. of the vegetable oil and heat through; add pepper-garlic mixture and stir-fry 20-30 seconds. Add seasoned tofu pieces to pan and stir-fry 2-3 minutes; stir in mustard greens, bean sprouts and green onions pieces. Stir-fry together for 1 minute then move ingredients to sides of pan, forming a bare area in centre of pan. Add remaining 1 tbsp. oil to pan then pour in egg and cook undisturbed until almost set. Stir egg into vegetables and tofu then pour reserved soy sauce-cornstarch-water mixture over all. Immediately add in soaked rice noodles. Stir-fry together
another 2-3 minutes. Check seasonings then transfer to serving dish and serve immediately.