Cook the noodles in boiling water for 3-4 minutes until just al dente. Drain well, toss with a teaspoon of sesame oil to prevent sticking, and set aside.
In a small bowl, whisk together soy sauce, hoisin, and rice vinegar to make your stir-fry sauce. Set aside within arm’s reach.
Julienne the bell pepper and thinly slice the carrots. Mince the garlic and ginger finely, keeping each in separate small bowls.
Heat your wok over high heat until shimmering. Add 1-2 tablespoons vegetable oil and let it heat until just starting to smoke.
Add the minced garlic and ginger to the hot oil, sauté for about 30 seconds until fragrant and slightly sizzling.
Toss in the sliced carrots and bell peppers, stir-frying for 2-3 minutes until they are vibrant, slightly softened, and still crisp. Remove and set aside.
In the same hot wok, add the cubed tofu and fry for about 4 minutes, turning occasionally, until golden and crispy on the edges. Remove and set aside.
Add a little more oil if needed, then add the cooked noodles to the hot wok. Toss and fry for 2-3 minutes, allowing some edges to crisp and develop a smoky aroma.
Return the cooked vegetables and tofu to the wok. Pour over your prepared sauce and toss vigorously for 1-2 minutes, ensuring everything is coated and heated through. The noodles should be sticky and slightly charred in spots.
Finish with a sprinkle of sliced green onions or toasted sesame seeds if desired. Serve immediately while hot, with an extra drizzle of sriracha or a squeeze of lime for added flavor.
