Combine all the ingredients for the sauce and taste to adjust. Keep in mind that it should be a little too salty for your tastes – it will dilute as everything else is added. It might look a little grainy – that’s fine.
Chop, grate and crumble all your ingredients and have them ready to go. Drain your noodles, reserving 1/2 cup of the boiling water.
Heat the oil in large wok over a medium high heat. Once shimmery, add the ginger and spring onion. Cook for a few minutes until softened and fragrant. Add a splash of water if it sticks to the wok (be careful of spluttering)
Add the carrot and cook for a few minutes or until lightly softened. Repeat with the capsicum, then the bok choi. Add the tofu and stir to combine, before pouring over the sauce. Stir really well, then finally add the noodles. They are fragile and break easily, so stir gently to incorporate them into the sauce. I like using tongs.
Taste and adjust for your preferences before serving. Leftovers keep really well in the fridge for a number of days.