Start by gathering all your ingredients. Chop your garlic and ginger first—it’s the base of your flavor. Then, cut your tofu or chicken into bite-sized pieces.

Bring a large pot of salted water to a boil. Add the Thai wheat noodles and cook them per the instructions on the package. Typically, this takes about 5 minutes until they're tender yet firm. Drain them and set aside.

In a large skillet or wok, heat the olive oil over medium heat. Once hot, add the garlic and ginger. Sauté until fragrant. Keep an eye on them; you don't want to burn them.

Next, toss in the cubed tofu or diced chicken. Season lightly with salt and pepper. Cook until golden brown and crispy on the sides, about 5-7 minutes.

Now it's time for the vegetables! Add the sliced mushrooms, snap peas, and broccoli florets (if using). Stir-fry for an additional 3-4 minutes until they are vibrant and tender-crisp.

Add the drained noodles to the pan. Pour in the General Tso's Stir Fry Sauce and vegetable broth. Toss everything together, ensuring the sauce coats all the ingredients. Stir-fry for another 2-3 minutes until heated through.

Once everything is heated, transfer your creation to bowls. Top with sliced green onions, crushed peanuts, or sesame seeds for that extra crunch.