2 tbsp oil, (divided)
350 g (~ 12 1/2 oz) mixed stir fry vegetables (~ 5 cups when chopped) - see blog post for vegetable ideas
1/2 mild red chilli, (finely chopped)
3 cloves garlic, (minced)
1/2 tsp puréed ginger
160 g (~ 5 1/2 oz) extra firm tofu (I used smoked tofu), pressed and cut into bitesize pieces
410 g (~ 14 1/2 oz) fresh egg noodles
4 tbsp soy sauce
1/4 tsp Chinese five spice
Black pepper
1 tbsp sesame seeds, (to serve (optional))