First, prepare vegetables. Cut carrots into sticks, chop onions and garlic, cut red bell pepper into strips, and cabbage into thin strips. Cut everything very thin so it will cook fast.
Cut tofu into dices, about 1x1 cm.
Prepare the sauce: mix all the ingredients in a bowl with a whisk so they all combine well.
Boil up water for noodles. Soak them for as long as the package says. You will add them into the pan and stir fry them, so soak them a little less than the package says (if it says how long you need to soak them for stir-frying, then follow that instruction). Strain your noodles and add a few drops of sesame seed oil or coconut oil to the pot and mix, so they don't stick together.
Warm up a little sesame seed or coconut oil in a non-stick pan or wok. Add onions and garlic to a pan and sautée for a few minutes. If you want to prepare it without oil, then add onions and garlic to a pan and start warming it up. When it starts smelling nicely start mixing with a wooden spoon.
When onions and garlic get a golden colour, add vegetables. Stir fry it so they soften a little.
Add noodles to your pan and stir fry it for a minute. Pour the sauce over your noodles and mix again. Sprinkle ground peanuts over in and roughly stir them in.
Serve with more peanuts, spring onion on top, and a slice of lemon or lime on the side.
