[Qingdai]

I do. This is vegan, but just switch out the kelp powder and add fish sauce and meat (shrimp or chicken) instead of tofu and there you go.

12 ounces rice noodles (quarter inch or smaller)
2 tablespoons vegetable oil (other than olive)
6 (or more really) cloves of chopped garlic
3-5 chiles, such as thai, jalapeno or serrano thinly sliced
1 tablespoon light soy sauce
2 tablespoons white vinegar
1 tablespoon of powered kelp
1 & 1/2 tablespoons ketchup
1 tablespoon sugar
2 green onions, chopped
3 by 5 inch rectangle of cubed firm tofu
handful of raw bean sprouts
1/2 cup cilantro
1/3 cup coarsely chopped peanuts
one quartered lime.

1. soak noodles in cold water for 10 minutes. Drain noodles and add to pot of boiling water, cook for 3-5 minutes. Drain water and rinse noodles with cold water.
2. Heat oil in wok or skillet, add garlic, chiles, tofu and saute until garlic is cooked and tofu is coated. Then add kelp powder, vinegar, ketchup and sugar.
3. Add noodles to skillet and toss with sauce mixture.
4. Add bean sprouts and cook a moment longer.
5. Put contents on skillet on platter or what-have-you garnish with green onions, cilantro and chopped peanuts. Squeeze one half of lime on noodles, garnish with other lime quarters.

Adjust garlic and chiles to taste, you can also garnish with cucumber if you like.