This is a great recipe. Balanced. Easy. Loaded with different kinds of healthy protein and it's tasty. You can make it in a large skillet or a wok. I got my daughter to eat a bowl of this and her only comment was, "When can we have that again?" It's great leftover, eaten chilled or warmed up. The pecans add great texture and a good dose of protein here.
Prepare the noodles: Prepare noodles according to package directions. Toss with 1 tablespoon of peanut oil, set aside.
Make the sauce: Place all of the sauce ingredients into a medium saucepan and bring to a boil over medium heat. Let boil for 2-3 minutes. Set aside.
Cook the nuts and eggs: In a large nonstick skillet, heat 1 tablespoon of the peanut oil over medium heat. Add the pecans and fry until lightly browned, 1-2 minutes. Remove from pan and set aside. Next, crack the eggs into the same pan and scramble gently until firm but not overcooked. Set aside.
Finish and assemble: In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. When the oil begins to smoke slightly, add the chicken and garlic with a pinch of salt. Cook and stir until the chicken is fully cooked, 4-5 minutes. Add the ginger, carrots, bean sprouts, sauce, noodles, eggs and 1/2 cup of pecans; toss gently to combine. Remove from heat and taste for seasoning. Top with the remaining 1/4 cup pecans, cilantro and scallions.