Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent the noodles from sticking together. Set aside in the colander until needed.
Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste.
Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed.
Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated.
Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little.
Pour some boiling water over the noodles in the colander to reheat them, then divide them among four shallow bowls.
Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion.
For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately, and just before eating, mix all the ingredients well.
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