Sweet and Sour Noodles

There are quite a few possible variations on the sweet-and-sour sauce that makes this dish interesting and different each time I make it. Sometimes a dash more of vinegar and orange juice, sometimes more brown sugar, sometimes a bit more of soy sauce...

Ingredients
1 pkt rice noodles
sugar snaps, sliced
bean sprouts
baby corn, sliced
broccoli florets
green and red chilies, sliced (remove membrane and seeds to reduce heat)
spring onions, chopped to 2" pieces
½ medium sweet yellow onion, sliced thin
3-4 cloves of garlic, sliced
1 Tbsp fresh grated ginger
½ pkt extra firm tofu, cubed
1 Tbsp oil
sweet and sour sauce:
1 cup vegetable broth
¼ cup plain white vinegar
¼ cup orange juice
¼ cup kecap manis*
¼ cup soy sauce
2 Tbsp brown sugar*
* if kecap manis is not handy, use 4 Tbsp of brown sugar instead of 2 Tbsp, adjust to taste
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1 Tbsp cornstarch
some water
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for garnish:
cilantro and chopped spring onions

Preparation

1. bring all the sauce ingredients to a gentle simmer and let it reduce and thicken a little; dissolve corn starch in some water and add it to thicken the sauce some more; adjust sauce to taste by balancing vinegar and sugar to suit your sweet and sour taste; set aside
2. marinate the tofu in some of the sauce while sautéing the vegetables and cooking the noodles
3. cook the noodles per package directions, drain, run under cold water, drain well, toss with some oil so they don't stick together; set aside
4. heat oil in a pan, add the onions, chilies, ginger and garlic, sauté till fragrant; add the vegetables and a little of the sauce, stir fry till crisp-tender
5. add the marinated tofu and stir fry some more
6. toss in the noodles and a little sauce at a time, stir well
7. off heat, garnish with cilantro and chopped spring onions, serve warm