Fill a large pot with water and bring it to a boil. Once boiling, turn off the heat and soak the dried noodles for 10 minutes until they are soft but still chewy. Drain and set aside.
While the noodles soak, heat a tablespoon of oil in your wok or skillet over high heat until shimmering and very hot. Add the cubed tofu and fry for about 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
Add minced garlic to the hot pan and stir-fry for 30 seconds until fragrant, smelling sweet and slightly toasted. Be careful not to burn it.
Add the sliced vegetables to the pan. Stir-fry for 3-4 minutes until they start to soften and edges turn caramelized, releasing a sweet, smoky aroma. The vegetables should be vibrant and slightly crispy.
Push the vegetables to one side of the pan. Add the soaked noodles to the empty side, and drizzle with soy sauce and sesame oil. Toss everything together quickly, cooking for another 2-3 minutes until noodles are heated through, glossy, and slightly chewy.
Return the crispy tofu to the pan, mixing gently to combine with the noodles and vegetables. Cook for another minute to heat everything evenly.
Finish by scattering sliced green onions over the dish. Toss everything once more to distribute the fresh flavor and aromatic green tops.
Remove the wok from heat. Serve immediately while hot, with a savory aroma, glossy noodles, and crispy vegetables. Enjoy the messily comforting, smoky bites!
