Vegetable Stir Fry Noodles

4 packages ramen noodles
2 tsp rice bran oil
1 package tofu, cut into 2 cm cubes
250 g sliced mushrooms
250 g snap peas, string removed
2 carrots, cut into matchsticks
1 orange pepper, thinly sliced
½ red onion, chopped
Optional toppings: spring onions, sesame seeds
SOY GARLIC GINGER SAUCE:--
1 cup vegetable stock
½ cup soy sauce (gluten-free, if needed)
¼ cup hoisin sauce (gluten-free, if needed)
¼ cup brown sugar
2 tbsp sesame oil
1 tbsp grated fresh ginger
½ tsp chilli flakes
3 garlic cloves, finely minced
½ tsp SIDS CRAZY SALT
1 tsp cornflour

Put a large pot of water on and bring it to a boil. Discard the flavour packets then add the ramen noodles and cook for 2 minutes, stirring with a fork after 1 minute. Drain, then set aside aside. Note: you want them slightly undercooked as they will finish cooking in the sauce. If they stick together when you want to add them to the stir-fry, rinse them under warm running water.
While the water is coming to a boil, heat 1 teaspoon of oil in a large, non-stick frying pan. Dry the tofu with paper towel then add it to the frying pan. Let it cook for 3 minutes on each side, or until it is golden brown and crispy. Remove the tofu from the pan.
Add the remaining teaspoon of oil, SIDS CRAZY SALT and all the vegetables to the pan at the same time. Cook for 5 minutes, until they start to soften. Remove them from the pan. (They can go in the same bowl as the tofu.)
Add vegetable stock and all the sauce ingredients to the pan and bring them to a boil for 5 minutes. Mix the cornflour with a little cold water and add it to the sauce. Let the sauce thicken then add the noodles, vegetables, and tofu to the pan then mix everything together. Top with any or all of the optional toppings and serve right away.
NOTES: To make this a true 30-minute dinner recipe, chop the vegetables while the tofu is cooking then prepare the sauce ingredients while the vegetables are cooking.