Soak the rice noodles in hot water for 10 minutes or according to packet instructions. Drain and set aside.

Meanwhile, heat 1 tablespoon each peanut and sesame oils in a wok or large nonstick frypan over medium-high heat. When oils are hot but not smoking, add the onion and cook, without stirring, for 1 minute to sear. Reduce heat to medium and cook, stirring occasionally, for 4 minutes or until golden. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu (or chicken), and another 1 tbsp peanut oil to pan. Cook over high heat for 2 minutes or until the vegetables are just cooked and the tofu is beginning to brown. Add vegetable mixture to onion bowl.

Add 1 tbsp peanut oil, curry powder, remaining 1 tbsp sesame oil and 2 tbsp water to the pan. Add noodles and stir combine. Make a well in the centre of the noodles, add the remaining 1 tbsp peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

Add the tamari, spring onion, and coriander and stir to combine. Season to taste, then serve.