Remove noodles from packaging and add to a bowl. Pour hot water on it, mix well and drain immediately. This can be done for frozen or shelf stable fresh noodles. If using dried noodles, cook according to package instructions.
In a wok, on high heat add the oil. Once it heats up, add the ginger, garlic and the onions.
Mix well and add the vegetables ( in the order it takes time to cook). Start with the hardy ones like bell peppers, then the mushrooms, and finally the snow peas.
If using broccoli, add them first, mix well on high heat and then the other vegetables.
Reduce the flame a bit, and add 1 tbsp water. Close the wok and let is 'steam' for 2 minutes. We want the vegetables to be crunchy!
Now, add the sauce ( it should be about 1/2 cup in volume), and then the noodles along with the tofu.
It is easiest to use chopsticks to stir this, but tongs work too. Mix well and ensure the sauce coats all the noods
Garnish with sesame seeds, spring onions and serve with a chilli oil