Ingredients:

Sauce

• 3 tablespoon sweet soy sauce
• 2 tablespoon soy sauce
• 3 tablespoon ketchup
• 1 tablespoon granulated sugar
• 1 tablespoon water, more if needed

Fried Noodles

• 12 ounce yellow noodles, fresh
• 1 red Idaho® potatoes, sliced
• 1 tablespoon vegetable oil
• 3-4 cloves garlic, minced
• 3-5 red chilies, chopped and deseeded
• 1 cup fried tofu or regular tofu, sliced
• 1 cup bean sprouts
• 2 large eggs

Garnish

• ¼ cup lettuce, chopped
• 1 lime, wedges

Directions:

1. In a small bowl, bring together sauce ingredients (use only 1 tablespoon of water). Whisk to combine.
2. Loosen up yellow noodles if they are clumped together.
3. Bring sliced red Idaho® potatoes to a bowl filled with warm water and heat in microwave for 60-90 seconds, or until they are soft. Alternatively, you can boil potatoes on the stovetop.
4. Add vegetable oil to wok or frying pan and heat over high heat.
5. Add garlic, red chilies, tofu, and red Idaho® potatoes. Stir until garlic is fragrant.
6. Before garlic turns brown, add the sauce mixture to the wok.
7. Mix everything together and stir continuously for a minute or so, then add the yellow noodles. Stir to coat noodles in sauce, then add bean sprouts.
8. Move noodles to the side of the wok and break two eggs onto the side where there are no noodles. Use a spatula to break the egg yolks and let them cook for 30 seconds or so before covering the eggs with the noodles. Let sit for 10-15 seconds. Add another tablespoon of water if noodles are too dry.
9. Stir for 15-20 seconds or until the eggs are cooked, then remove from the heat.
10. Garnish with lettuce and a wedge of lime. Serve and enjoy!