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Indonesian Fried Noodle...

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Ingredients:
1 lb Uncooked egg noodles
3 tb Low-sodium soy sauce
1 tb Brown sugar
2 tsp Crushed red pepper flakes
1 cup Finely chopped onions
1 tbsp  Minced garlic
1 tbsp Peeled & grated gingerroot
1 cup  Asparagus spears, trimmed
6 ea  Scallions, chopped
1 tsp Grated lime peel
1 cup  Mung bean sprouts
8 oz  Firm tofu cut into 1/2-inch cubes
1 tbsp Fresh lime juice
1/4 cup Chopped fresh cilantro

Preparation:
1.  Prepare noodles according to package directions, drain and set aside. 

2.  In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes.  Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes.  Add asparagus, scallions and lime  peel.  Toss and cook about 1 to 2 minutes. Add bean sprouts and tofu. 

3. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix.  Add lime juice to taste and garnish with cilantro. 

4.  Serve hot.