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Heat 2-3 tablespoons sesame oil in a deep wok like pan; tip in the cubed tofu.
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Sauté on high heat until light golden brown (gently toss or flip using a silicone spatula or flat ladle in between, taking care not to break the cubes); remove using a drainer ladle and set aside.
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In the remaining hot oil (add if needed), stir fry minced garlic (2-3 large cloves) and sauté on medium high heat until starting to brown.
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Tip in sliced or chopped onions (1 cup), mix and fry again for a few minutes until starting to soften.
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At that stage, add julienned carrots, bell pepper and mix well.
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Stir fry for a couple of minutes on high just enough to make it crisp tender but with still a bite to it.
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When veggies start to cook, add the fried tofu (if using), noodles and soy sauce mixture.
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Mix well on medium high heat using tongs or a thick wooden spoon to coat the veggies and noodles with the sauce and until the dish is heated through.
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Remove from heat.
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Serve hot garnished with crushed peanuts, lime/lemon wedges, green onions, roasted sesame seeds etc.
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Leftovers if any stay good for a couple of days.