2 1/2 pounds pork noodles
2 carrots, cut into small pieces
1 green bell pepper, cut into ribs
3 red bell peppers, cut into rings
1 red onion, cut into 1/2-inch pieces
1 tablespoon vegetable oil
1 tablespoon minced shallots
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups raisins
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until they are opaque. Drain and transfer to large bowl, leaving a large dent in the bottom. Drain tofu pieces, salt and pepper. Heat oil in large skillet or wok over medium-high heat. Saute bell peppers and onions in oil or butter until golden.
Place pork rice in large plastic bag with lid. Place carrots in bag, bag partially covered, using large spoon to poke holes in rice. Bring a large pot of water to a boil. Add peas, carrots and peas. Cover and reduce heat to low.
Stir the shallots and saute in a large saucepan until tender, about 5 minutes.
Pour in the red pepper, bell peppers, red onion, oil, raisins and brown sugar. Reduce heat to medium heat and add water, mixing thoroughly. Reduce heat to low and stir in noodles and carrots.