Slice the onion.

Cook the egg noodles until firm.

Finely chop the garlic and ginger.

Slice the red bell pepper.

Finely chop the spring onion greens.

Cube the tofu and season with salt.

In a small mixing bowl, whisk together soy sauce, peanut butter, chili sauce, sesame oil, vinegar, and honey for the peanut chili sauce.

Drain the cooked noodles and rinse under cold running water.

Toss the noodles with oil to prevent sticking.

Heat oil in a wok or saucepan.

Add ginger, garlic, red chilies, onions, and bell peppers; saute for 5 minutes until softened and browned.

Add the tofu, sprinkle with salt, and roast until lightly browned.

Add the peanut chili sauce mixture and toss the tofu to coat.

Cook until evenly coated, ensuring the mixture doesn't become too lumpy.

Add the cooked noodles and toss all ingredients together for at least 2 minutes.

Ensure the noodles are wet and not dry.

Turn off the heat and adjust salt and seasoning to taste.

Serve sprinkled with spring onions.