Un-package rice noodles and soak in a bowl of hot water for 10 minutes. In parallel, Chop the onion, broccoli, green beans. Dice the tofu. Slice the scallions and cilantro. Set aside for stir fry. NOTE: We peel our broccoli stocks and then slice into nickle sized pieces. Adds a bit of crunch (similar to watercress nuts).

Heat a large pan (wok if you have one) over medium-high heat. Add 1 tablespoon each of peanut oil and sesame oil. When the oils are hot, but isn't smoking add the onion. Allow to cook for 1 minute untouched and then reduce heat and cook for an additional 4 minutes. Then set aside in a bowl.

Increase cooking temperature to high heat. Add an additional tablespoon of peanut oil and proceed to saute the broccoli, green beans, frozen peas and tofu. When the tofu is just starting to brown (~2 mins) transfer the vegetables and tofu to the bowl with the onion.

Drain noodles into colander and allow to continue draining while moving onto the next step. Add an additional tablespoon of peanut oil. Allow oil to heat, but not start smoking. Add noodles, curry powder, 2 tablespoon of water an stir in order to combine ingredients. Making a hole in the center of the pile of noodles, add 1 tablespoon peanut oil and 1 cracked egg. Stir quickly with a wooden spoon to prevent clumping while allowing the egg to scramble. Once almost cooked through add all previous ingredients.

Add the Tamari, scallions and cilantro and stir everything together. Add salt to taste and serve.