Place the soya chunks into a glass bowl, add the vegetable stock powder (omit if using vegetable broth), the soy sauce and hot water (or vegetable broth). Leave to soak for 15 to 20 minutes.
In the meantime we can roughly crumble and toast the cashew nut on a hot skillet for 30 seconds/1 minute. Set aside.
Press the tofu if needed for 15 minutes. Then cut into thick sticks.
Make the sauce by combining all the ingredients into a glass.
Prepare the vegan egg mixture by combining in a bowl dry ingredients first, then the vegetable oil and the water, a bit at a time until you end up with a runny batter.
Add some vegetable oil in a pan (1/2 tbsp), heat it for a few seconds, then pour the "egg" batter. Break the batter with a spatula as if you're making scrambled eggs, and cook the batter until golden brown and fluffy. Set this aside as well.
Drain and gently press the soy chunks in order to remore the extra water. Add to a hot pan with 1/2 a tablespoon of vegetable oil, and fry the soya chunks on medium/high heat for 3 to 5 minutes. Set aside in a bowl.
In the same wok add the remaining vegetable oil, the onions (chopped), the garlic (grated or finely chopped) and the chili pepper (chopped). Give all a little stir, then add the tofu sticks and stir fry until the tofu turns golden and crispy.
Add sautéed soya chunks, bean sprouts and mangetouts and cook for 5 minutes or for longer if you prefer.
Cook the noodles in abundant boiling water according to the package instructions.
Drain the noodles and add them to the veggie mixture along with the fried "egg".
Pour over the sauce, mix well and cook together for another 5 minutes or so.
Adjust the taste with some salt to taste.
Finally sprinkle the toasted cashew nuts and serve immediately with coriander (cilantro) leaves and fresh lime wedges.