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1
Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat.
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2
Let stand 4 minutes, stirring once or twice, until softened.
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3
Drain; rinse with cold water.
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4
In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
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5
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat.
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6
Add garlic and ginger; saute 30 seconds or until fragrant.
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7
Add greens and cover with lid for 2 minutes or until wilted.
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8
Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender.
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9
Remove vegetables to a bowl.
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10
Return skillet to heat.
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11
Add remaining oil.
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12
When hot, add eggs and scramble just until set.
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13
Add to bowl with vegetables.
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14
Return skillet to heat and add chili-sauce mixture and bring to a boil.
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15
Add noodles; gently toss, using a pasta fork, for 1 minute, to coat.
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16
Return vegetables and eggs to skillet.
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17
Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender.
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18
Stir in bean sprouts, if desired.
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19
Transfer to a serving bowl with cilantro and toss.
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20
Top with peanuts, if desired.
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21
Serve with lime wedges.
