Prep:

1. Prepare the vegetables: Prepare and chop the spring onion, carrot, mushrooms, garlic, fresh red chilies (if using), and Chinese spinach. Set aside.
2. Make the sauce: In a measuring glass or small bowl, combine the oyster sauce, low sodium light soy sauce, sesame oil, chili oil (if using) sugar, water, chopped garlic and fresh red chilies. Mix until combined well. Set aside.
3. Prepare the tofu noodles, deli turkey, and eggs: Drain the package of tofu noodles and rinse with cold water. Chop the oven roasted deli turkey into small square shaped pieces. Crack the eggs into a small bowl and season with a pinch of salt. Lightly beat with a fork.

Tofu Noodles Stir-fry with Vegetables:

1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large nonstick skillet) over medium-high heat. Lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking and scrambling the eggs until 80% cooked – about 15-20 seconds. Transfer back into the bowl you beat the egg in and set aside.
2. Stir-fry the vegetables: Heat the remaining teaspoon of peanut oil in the wok over medium-high heat. Add the spring onion white and light green parts, sliced carrots and mushrooms. Stir-fry for 1-2 minutes, adding a tablespoon of water to help soften the vegetables.
3. Stir-fry the spinach: Add the spinach and stir-fry for 40 seconds, or until just wilted.
4. Add the tofu noodles and sauce: Add the tofu noodles and prepared sauce. Stir-fry for 1 minute until everything is evenly coated in the sauce.
5. Add the eggs and turkey: Add the scrambled eggs and chopped turkey and stir-fry for a minute to combine.
6. Toss through the spring onion: Toss through the spring onion dark green parts and switch off the heat.
7. Serve: Transfer to a plate or bowl and enjoy!