8 ounces rice-flour noodles, about 3/8-inch thick
1/3 cup ketchup
3 tablespoons CROSSE & BLACKWELLR Worcestershire Sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1 teaspoon Asian chili sauce
1 teaspoon sugar
1/4 cup vegetable oil
1/2 pound fresh boneless, skinless chicken breasts, diced
1/2 pound large shrimp, peeled and deveined
3 clove garlic, peeled and chopped
2 eggs, beaten
2 cups bean sprouts
1/3 cup peanuts
3 green onions, diagonally sliced
Total time: 30 mins

1.Place noodles in a large bowl and cover with hot water. Let stand for 20 minutes, or until softened; drain.
2.Meanwhile combine ketchup, Worcestershire sauce, lemon juice, soy sauce, chili sauce and sugar. Mix well and set aside.
3.Heat a large wok or skillet over medium-high heat. Add chicken and stir-fry for 2 minutes. Add shrimp and stir-fry for 1 more minute. Stir in garlic and cook for 1 minute. Push ingredients to the edges of the wok and add beaten eggs in the middle. Let set up for about 30 seconds, before stirring to scramble. Toss in noodles, bean sprouts and peanuts. Cook until thoroughly heated, about 2 more minutes. Stir in reserved sauce and toss until evenly coated. Sprinkle with green onions and cook for 1 minute. Serve immediately.