1.Heat vegetable oil in large saucepan; deep-fry noodles, in batches, until puffed. Drain noodles on absorbent paper.
2.Heat 1 teaspoon of the peanut oil in large wok or frying pan; pour in half of the combined egg and water. Swirl pan to make a thin omelette; cook until just set. Transfer omelette to chopping board. Roll tightly; cut into thin strips. Repeat with another teaspoon of peanut oil and remaining egg mixture.
3.Heat remaining oil in wok; stir-fry chicken until browned and cooked. Add combined juice, sauces, sugar, chilli and coriander; stir-fry 1 minute. Add onion, tofu and omelette strips; stir-fry until heated through. Just before serving, gently toss noodles through chicken mixture.