Cook rice noodles according to package specifications. Drain and mix in 1 T sesame oil. Set aside. Whisk soy sauce, wine, vinegar, lime juice, pepper flakes and 1 T sesame oil. Set aside.

Heat 1 T veg oil in large frying pan or wok. Add garlic and onions, cook for a minute, careful not to burn. Add the other veggies and cook on high heat until almost cooked through. Add your sauce, add tofu, and cook for a couple more minutes, until vegetables are tender but still crunchy. Serve over the noodles.