Step 1

Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.

Step 2

Prepare the noodles according to package directions (usually soaking in hot water until al dente).

Step 3

Heat 1 teaspoon sesame oil in a large wok or pan and add the tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.

Step 4

Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 8-10 minutes, until soft.

Step 5

Stir in the prepared noodles, tofu and soy sauce mixture. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.

Step 6

Stir in the basil leaves. Serve with lime wedges for squeezing.