Cook the peas in a saucepan of boiling water for 2 minutes. Drain well. Cook or soak the noodles according to the packet instructions.
Meanwhile, heat the oil in a wok or large frying pan. Add the spring onions and ready-prepared vegetables and stir-fry for 3–4 minutes or until softened. Add the tofu, peas, hoisin sauce and orange juice and stir for 1 minute.
Drain the noodles, add to the pan, toss everything together and season to taste with salt and pepper. Serve immediately.