Bring a medium pot of water to the boil. Turn off the heat and add the noodles. Soak for 5 minutes, stirring occasionally to break them apart. Drain into a colander and rinse with cool water to stop the cooking process. Set aside.

Drain the tofu and give it a good squeeze between your hands to remove excess water. Slice it into thin strips about 1 cm wide.

Peel and julienne the carrot. Trim the ends off the snow peas and remove the strings if necessary. Cut them in half. Chop the oyster mushrooms into bite-sized pieces.

Combine all the sauce ingredients in a small bowl.

Heat the oil in a wok or large non-stick pan over medium-high heat. Add the tofu and fry, flipping from time to time, until golden but still soft - about 5 minutes. Remove to a plate.

Add the mushrooms to the pan and fry for about 3 minutes until starting to brown then add the carrot and snow peas. Stir fry until the vegetable are tender - about 5 minutes.

Push the veggies to the sides of the pan and add the ginger and garlic to the middle of the pan. If it’s dry, add a small splash of oil. Fry for about a minute until soft and fragrant.

Add the tofu and noodles and mix everything together. Stir fry for a couple of minutes to heat the noodles through.

Turn off the heat and pour in the sauce. Stir well until the sauce is thick and coats all the noodles.