Directions

To Prep

1. Combine the Sauce ingredients in a bowl, mix well, and set aside.

To Cook

1. Heat oil in a wok over medium-high heat, sauté shallots and garlic for 2 mins or until softened but not brown.
2. Add tofu, capsicum and Chinese cabbage and stir-fry for 5 mins or until they begin to soften.
3. Push mixture to one side of the wok and add eggs to the center. Scramble with a spatula until eggs are set. Push eggs to the side and add sauce mixture. Once the sauce is boiling, add noodles and toss to coat noodles thoroughly.
4. Turn off heat, add Thai basil, and toss to combine; serve immediately.