Cook the noodles per the instructions. Drain, rinse and set aside.
Mince the garlic and the ginger.
Chop all the veggies into pieces. I like to slice the carrots and red pepper into 1/2 inch long thin slices. I chop the broccoli and mushrooms into bite size pieces and I jullienne the cabbage. Chop the green onions using the white and the green parts.
In a wok, add some oil and turn on high. Make sure you have everything ready as you will be working fast.
Add the garlic and the ginger. Cook for a minute or 2, stirring frequently. Next add the carrots, mushrooms broccoli. Cook for 2 to 3 minutes, continuing to stir. Finally, add the red pepper and cabbage. Cook another 2 to 3 minutes or until the veggies just start to get soft. Don't overcook them - you want a nice crunch.
Now add the cooked noodles and stir and mix them together well. Pour in the liquid and stir to coat everything well. Cook for a couple minutes. If you made the tofu, add that now and remove from heat.
To serve, top your Lo Mein with toasted sesame seeds and green onions. ENJOY!