Singapore Noodles

Singapore Noodles is a dish I first encountered at a Chinese restaurant in Ho Chi Minh City. It was one of a few vegetarian dishes there (Asia in general is pretty big on meats), and it was delicious.
Yesterday, having some bok choy left over from my foray into stir fry, I decided to recreate it. Recipe from Epicurious.

Ingredients

1/2 c. veg broth (1/2 c. hot water and bouillon)
3 (heaping) T. veg stir fry sauce
2 T. ketchap mantis (a type of sweet Indonesian soy sauce. It cost about $3 for a huge bottle of it at the local Asian grocery and it's delicious, sweet and salty. I highly recommend picking some up.)
2 T. soy sauce *(I use really dark stuff.)
1 T. chili sauce (like SriRacha or similar) to taste
4-5 baby carrots, cut in matchsticks
1 head bok choy, chopped
4-5 mushrooms, sliced
a couple T. garlic oil
a couple cloves of garlic, minced
1/3 lb thin rice noodles
1/2 block extra firm tofu (Chinese tofu)
chili powder
some spinach (optional. I just had this lying around and I figured why not)


Methodology

1. Mix broth, stir fry sauce, ketchap mantis, soy sauce, and chili sauce in a bowl. Set aside. Chop veg and tofu; put the tofu in a container and toss it with, oh, a little soy sauce and some salt and pepper.

2. Put a little oil in the wok and stir fry the tofu. Dust it with salt, pepper, and chili powder. Remove from wok and set aside.

3. Put a little more oil in the wok and add the garlic, then put in the carrots and mushrooms. After a few minutes, add the bok choy and spinach. Let that cook a few minutes, then add the broth mixture. Bring it to a boil and add the noodles.

4. Depending on the size of your wok and stuff, you may have to add about a cup more water in order to cook the noodles. Putting a lid on the pan helps too. When they are cooked, add the tofu back in and mush everything around until it is hot again. (I do not mean literally mush the tofu; obviously you do not want crumbs of tofu, or perhaps you do in which case disregard this advice.)

5. Eat! Yay.

Notes
*So, was it Singapore Noodles like you had in 'Nam?

No.

*Was it good?

Yes. Would eat again. (Which I will have to, since it made about 400 pounds of leftovers).

*Time?

About 25-30 minutes, with me working at top speed, so it fit kind of uncomfortably into the short period post-karate and pre-gnawing own arm off. It was tough, though. Thirty minute meals be damned, I want my dinner in 7 or fewer.

*Improvements?

Cook the noodles separately, since they're not fresh, thus reducing the total liquid in the dish. Use baby bok choy (also called choy sum) as it is more tender and needs less chopping. Put in some onions (did not have any). A couple of the recipes Google is bringing me use curry powder, which doesn't mesh with what I recall, but sounds interesting anyway.

*Disaster scale?

3/7. Delicious but problematic, especially with the cooking of the noodles.