With a vegetarian spin, this Chinese noodle dish is full of traditional Sichuan flavors with tofu and mushroom.
Soak mushrooms in warm water for 15 min. Drain, pat dry, chop and set aside.
Whisk all ingredients for sauce in a small bowl and set aside. In a large bowl, shred the tofu with a cheese grater and set aside.
Prepare noodles according to package instructions. Add noodles to a large pan and pour half of the sauce over the noodles. Heat in a pan over medium high heat for 3 minutes.
Add the vegetable oil to a wok or large pan over medium high heat. Add in garlic, ginger, and scallions and cook until fragrant. Add mushrooms and tofu and stir-fry for a few minutes. Stir in the remaining sauce and cook until heated through.
Spoon tofu mixture over noodles. Top with additional scallions and serve.