Combine soy sauce, sugar and sesame oil in a small bowl.
Cook noodles in a large saucepan of boiling water for 3 minutes. Drain. Rinse under cold water. Drain again.
Heat half the sunflower oil in a large non-stick wok or frying pan over a medium to high heat. Add tofu. Stir-fry 3 minutes, or until lightly golden. Remove and set aside.
Heat remaining sunflower oil in same wok. Add broccoli and mushrooms. Stir-fry 2-3 minutes, or until mushrooms are just tender. Add capsicum, peas and garlic. Stir-fry a further 1 minute.
Add noodles, tofu and soy sauce mixture. Toss over medium-high heat until well combined and hot. Sprinkle with sesame seeds.

SHORTCUT: For a time saver, replace broccoli, mushrooms, capsicum and peas with 2 x 400g packets fresh stir-fry vegetables or an 850g packet frozen stir-fry vegetables.

TIPS: Soba noodles (made from buckwheat) are available from the Asian food section in supermarkets. Replace with dried udon or rice noodles, if preferred.