Wok with glass noodles

Ok, so I'm going to be honest. This wasn't my favorite meal so far, although my family liked it. Sure, there wasn't anything wrong with it, it just wasn't perfect. Some word of precaution, read the instructions on how to cook the glass noodles. I didn't, and assumed you should cook them like other noodles of pasta, and they ended up a transparent mush. Not the biggest hit ever. But you can fix everything with sweet chili sauce, so I didn't go hungry that evening either. I'm posting the recipe anyway, so if you think it sounds good you can try it. Perhaps I'll fine tune it some other time!

For one VERY hungry or two not as hungry people (or for one and a lunch for the next day)

1/2 red onion
1 clove of garlic
1 cm ginger
1 small carrot
1/8 of a head of a savoy cabbage
75 g frozen wok vegetables
1 dl beans of you choice (I'd go for black beans and kidney beans)
Oil
1/3-1/2 package of tofu.
A pinch of sambal oelek or some chili
2 tsp. chinese soy sauce
2 tsp. tamari soy
1 tbsp. syrup
1/2 lime
2 tbsp. sesame seeds
Salt & pepper
Noodles (cook as much as you want)
Sweet chili sauce

Start warming up the water for the noodles. Chop up all the vegetables in the size of pieces you're in the mood for. Start by frying the ginger, onion and garlic in some oil. When they start to get glossy add the carrot and frozen veggies. When the frozen wok vegetables are thawed out, add the cabbage and the beans. Add the noodles to the boiling water. Mix the soy sauces, sambal oelek and syrup and pour over the wok. Squeeze over the lime, add the sesame seeds and season with salt and pepper.
Serve the wok with the noodles and some sweet chili sauce.