Start by cooking your noodles as per the packet instructions. Undercook them slightly, then quickly plunge them in cold water to stop them from cooking further. Keep aside.
Heat up a wok on high heat, and add sesame oil. Once the oil is hot, add minced garlic and ginger.
Saute for a minute.
Add the vegetables. Using a spatula, keep stirring the veggies so that they release moisture, and remain crunchy. Cook for 5 minutes.
Mix the sauces together in a small jar and add them to the wok. Mix the veggies with the sauces and immediately add the cooked noodles. Toss together and turn off the heat. Keep aside to make the topping.
To make the crispy paneer/tofu topping:
Heat up a skillet/pan with a little sesame oil. Once the oil is hot, add the cubes of paneer/tofu. Lower the heat to medium-high and flip the cubes so that they brown evenly.
Once the cubes are browned and crispy, keep aside. To the same pan, add sesame seeds, honey, chili sauce (optional), give it a stir and turn the heat down to low. Let the sauce thicken a little and then add the paneer or tufu cubes back into the pan. Mix well to coat the cubes.
To serve, add the noodles to a bowl, followed by the crispy paneer/tofu, peanuts, lemon wedges, the green part of the spring onions. You could also add edamame beans and cooked shrimp or egg. Serve warm.