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1
Put the potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 20 minutes. Drain the potatoes in a colander. When they are still hot, carefully peel off the skins with a paring knife; use a kitchen towel to hold them. Cut into 1/2-inch pieces.
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2
In a large pot of boiling salted water, cook the noodles until just tender but still firm to the bite (al dente), about 7 minutes. Take care not to overcook. Rinse under running cool water and drain well. Set aside.
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3
Place a wok or a large skillet over medium heat and coat with oil. When the oil gets hazy, add the onion, garlic, and ginger. Cook and stir until the vegetables are tender but not browned, about 5 minutes. Add the potatoes and continue to cook and stir for 2 minutes to combine and heat through.
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4
Push the vegetables to the sides of the pan and pour the eggs into the center. Scramble the eggs lightly until set, breaking them up into pieces with a spatula. Incorporate the vegetables into the eggs; season with the turmeric, paprika, and salt and pepper to taste.
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5
Add the drained noodles to the wok, stirring and tossing quickly to separate the strands. Pour in the soy sauce, tossing well to coat the noodles and keep them from sticking (drizzle with 1 to 2 tablespoons of water, if necessary). Add the bean sprouts and green onions; cook and stir until softened slightly, about 5 minutes.
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6
Divide the noodles among 4 plates, top with a fried egg, if using, and garnish with sliced green onion and fried shallots. Serve with the lime wedges.
