In a pot of boiling water, cook wheat-based chow mein noodles until just tender (time depends on the brand, mine said 2 min). They'll continue to cook and absorb sauce when you stir fry.

Drain noodles and set aside (you can toss in a bit of oil to keep them sticking if you like)

In a large wok, heat up 1 tbsp of vegetable oil and add your slices of fried tofu.

Panfry until both sides are golden, then remove from pan.

Add another tbsp of oil to the pan if your tofu has absorbed the oil. Add sliced onion, carrot, and mushroom with about 1-2 tbsp of water to the pan and stir-fry on medium heat for about 3-4 minutes until the carrots have softened.

Add in minced garlic and stir-fry for about 30 seconds until fragrant.

Add mushroom broth powder and your softer veggies (cabbage and snap peas) and stir fry for another minute or two to soften those. Add the fried tofu back in at this point as well. You may need to add another tbsp or two of water to deglaze your pan.

Add the cooked (or soaked noodles), light and dark soy sauce, and black pepper, with an additional tbsp of oil to loosen the noodles if you didn't toss the noodles with oil after cooking. Add another 1-2 tbsp of water if you need to as well.

Stir fry well until noodles are evenly coated in sauce. Taste to check for flavour and adjust with more soy sauce if you need more seasoning!

Add spice with sriracha or chili sambal, and garnish with toasted sesame seeds or sliced scallions on top!