• Soak noodles in a pot of boiling hot water that has been taken off the heat.
  

I almost forgot I had noodles sitting in the pot! Good thing I remembered or I would be left with a mushy mess.

• Soak for up to 10 minutes or until cooked but still firm.
• Rinse with cold water, drain, and set aside.
• Combine all ingredients for sauce in a bowl and stir until all is combined and dissolved.
  
• Get all your veggies ready for cooking.
• Heat 2 tbsp of oil in wok over medium-high heat.
• Stir fry garlic and shallots for 1 minute.
• Add in cabbage and green onions (not the green stalk) and cook for an additional 2 minutes.
• Push mixture aside in wok and at in 1 tbsp of oil.
• Allow to heat and scramble in silken tofu.
• Push aside and add in last tbsp of oil.
• Add in noodles and half the sauce.
  

It is a good idea to have all your ingredients ready because once this recipe starts you need to be cooking and can’t stop to chop up something or what have you.

• Toss and stir-fry for 2 minutes.
  
• Add in bean sprouts, green onion stalks, peanuts, and remaining sauce.
• Cook for an additional 3 minutes tossing regularly.
• Season to taste with either additional sugar or soy sauce.
  
• Serve immediately with cilantro, lime, and additional peanuts as garnish.