Drain the tofu, pat dry on kitchen paper and cut into small cubes
Cook or soak the noodles following the packet instructions. Boil the frozen peas for 2 minutes then drain.
Heat the oil in a large frying pan or wok. Fry the spring onions and ready-prepared vegetables, stirring, for 3-4 minutes until soft. Add the tofu, peas, hoisin sauce and orange juice and stir for 1 minute.
Drain the noodles, add to the pan, toss everything together and add salt and pepper if it needs it. Tuck in straight away while it’s hot and crunchy.