Set water to boil for the noodles. Cut and prepare all the vegetables. I prefer them in thin strips, both onions, carrots, and bell peppers. Fry them in a pan with a bit of olive oil over medium heat along with the three lime leaves. Season with salt or soy sauce. When they have softened a bit but still have some bite, remove them from the pan and set them aside for later. Remember your water, and now add plenty of salt as you usually would when boiling pasta, and cook your noodles according to the instructions on the package. When they are done, set them aside as well, so they are ready for later. It doesn't matter if they get a bit cold.
Now cut the tofu into suitable chunks. I use a seitan tofu, which I find delicious in texture, but you can use any firm tofu for this task. Use the same pan that you used for the bell peppers and toss up with a bit of extra olive oil. Fry them over medium heat. Meanwhile, get started on your holy spirit spicy sauce - the element that ties the whole dish together. Add soy sauce, sesame oil, honey, hot sauce, water, lemon juice, and zest to a thick-bottomed pot, then turn up the heat to semi-high. Push your garlic through a press or chop them finely. Chop your ginger and chili - and keep your fingers away from your little eyes. Throw them into the pot and turn up the heat until it smells amazing-grace! After it has boiled for about two minutes, take a couple of tablespoons of the sauce and add to the pan where your tofu is getting crispy on all sides. Then add a tablespoon of cornstarch to the sauce in the pot, turn the heat down, and wait until it has a lovely flowing semi-thick caramel consistency. Take your tofu off the pan and instead throw your noodles and vegetables back into the pan and add your spicy sauce. Make sure everything is sauced up and arrange. Top with tofu and optionally fresh chili.
