Cook noodles (careful not to overcook as they cook quickly) and rinse, drizzle with touch of sesame oil (optional) and set aside.
Meanwhile, in a large pan add 1 tsp oil and once hot, add tofu strips (may need to do in 2 batches depending on size of pan. After around 3 to 5 min once browned on first side, gently toss the pan to flip the tofu and cook another few minutes until lightly browned, and add generous sprinkling of garlic powder and a few dashes of dark soy sauce. Stir, cook another min, remove from pan.
Add 1 tsp oil to pan, along with onion and carrot. Cook until onion is translucent, adding water if pan gets dry.
Add cabbage and garlic, stir, add 2 tsp dark soy sauce, cook 2 min until cabbage wilts, stirring often.
Push veggies to side, add sauce you've whisked together, let sauce bubble for a min to thicken.
Add tofu and noodles, stir well. Taste and add salt, pepper, or more sweet chili sauce and sesame oil if desired.
Serve, top with green onion.