Soak the noodles in hot water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Mix together the sugar, water and soy sauce. Set aside.

Heat a pan over medium-high heat and add the oil and tofu. Fry until golden brown on all sides. Remove to a plate.

Heat a large pan or wok over medium-high heat. Add the onion, garlic, ginger, the white parts of the green onion and a splash of water (you can use oil if you prefer). Sautee until the onion is soft then add the carrot, red pepper, broccoli and zucchini. Sautee until the veggies are crisp-tender. Add the curry powder and cook, stirring constantly, for 2 minutes.

Add the rice vermicelli and the water-soy sauce mix and reduce the heat to medium. Mix well and simmer until the noodles have absorbed almost all the sauce, stirring regularly. Stir through the tofu, bean sprouts and green onion tops and cook another minute or so to heat up. Taste and adjust the seasonings if it needs a little more soy sauce, salt or sugar.

Serve with a sprinkling of cilantro, a squeeze of sriracha and a slice of lime.