In a 4-quart sauce pot, bring 3 quarts of heavily salted water to a boil. Cook the noodles until just soft, about 2 minutes. Drain, reserving ¼ cup of the cooking liquid.
While the water heats, prepare the shallot, green beans and tofu.

• Cut the tofu into ½-inch cubes.
• Peel and thinly slice the shallots.
• Trim the ends from the green beans.
• Chop the bok choy in half lengthwise and rinse.
• Combine the stir-fry sauce and sate chile paste with 2 tablespoons of water.
• Cut the lime into wedges.

In a frying pan or wok over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Cook the tofu until warmed through and golden brown, about 3 minutes on each side. Remove from pan and set aside.

In the same pan over medium-high heat, warm 1 tablespoon oil if the pan seems dry. Add the shallots, green beans, and the spice blend. Season with salt and cook until the shallots soften and the green beans are tender but still crisp, about 3 minutes. Add the bok choy and cook until soft, about 3 minutes. Toss in the noodles, the reserved cooking liquid, the tofu, and the stir-fry sauce. Cook until most of the liquid has absorbed, about 2 minutes. Remove from the heat and fold in the bean sprouts. Season with salt.

Divide the noodles between two plates. Garnish with fried shallots and lime wedges.