Prepare Udon noodle as per package instructions. I like to use pre-cooked Udon noodles, and then boiling it in hot water for just a minute or two. When you add cooked noodles from packet to the hot water, try to agitate them with a fork so they separate easily. It helps with cooking them all the way through evenly. Once cooked, drain the access water and give it a quick cold water rinse. Drain it completely and keep it aside inside the strainer.
Heat oil in a wide pan.
Add white part of chopped scallions, chopped hot red chilis, minced garlic, grated ginger and whole dry red chilis.
Saute everything on medium heat until the raw smell of garlic is gone, making sure it does not burn.
Add sliced onions, sliced shiitake mushroom, broccoli florets and cubed yellow squash.
Saute everything on medium/high heat until the onions and mushrooms become soft, while squash and broccoli are still holding its crunch. Covering it while cooking will help mushrooms to cook a bit faster due to the steam. Keep stirring it few times while cooking.
Add snow peas, mix well and cook for couple more minutes.
Add dark soy sauce, hoisin sauce, shezwan chutney, rice vinegar and black pepper. Mix well.
Add flavored tofu. Mix well.
Add cooked udon. Toss everything using tong or two forms. Keep tossing gently until all the noodles are well coated with sauce. Taste it and add salt or any sauce if needed.
Garnish it with cilantro and green part of scallions. Toss it again. Serve it hot!!