1 Bring a saucepan of water to the boil and add noodles. Cook for 3–5 minutes, or until tender, then drain and run under cold water to cool. Set aside.
2 Put tofu, honey, three-quarters of the peanuts and 2 tablespoons of the soy sauce in a blender or food processor, and blitz until smooth. Add a little warm water to bring to a creamy consistency.
3 Next heat the sesame oil in a large non-stick frying pan over medium-high. Sauté shallots, garlic and asparagus or beans for 2 minutes. Add mushrooms. Sauté for 4–5 minutes, or until the mushrooms are golden and the other vegetables are tender. Remove from heat and add the spinach. Add the remaining soy sauce and chilli, if using, and stir to coat. Transfer the vegetables into a bowl and allow to cool for a few minutes.
4 Add the noodles and dressing to vegies, toss to coat noodles. Garnish with remaining nuts.