Warm a little sesame oil in a wok over a high heat. Add the garlic, spring onion, baby corn and vegetables of your choice and cook and stir until tender.
Meanwhile bring a saucepan of lightly salted water to the boil and cook the noodles according to the instructions on the packet. Drain.
To the vegetables add a dash of soya sauce and stir. Add the noodles, hoisin sauce and tofu and stir fry until everything is heated through and well integrated. Transfer to a warmed plate or bowl and serve immediately.
Adapt it to your personal preferences. I found this recipe excellent in my uni days when we wanted to make a tasty meal out of soon-to-be-off veggies.
Non vegetarian version
Just substitute the tofu for cooked chicken or beef and add in step 3.