Fill a large pot with water and bring to a boil to cook the noodles.

Remove the broccoli florets from the stalk. Break or cut the florets into bite size pieces and set aside. Trim any leaves or hard dry parts from the broccoli stalk. Cut the stalk into 1/4 inch / 7 mm slices.

Heat the olive oil in a very large sauté pan or wok over high heat. Add the bean curd and sauté for 8-10 minutes or until the bean curd begins to brown. Add the broccoli stalks and carrots and sauté for 3 - 5 minutes or until carrots start to brown.

While carrots are sauteing, trim the scallions. Remove the dark green tops and set aside. Cut the white and light green sections into 1/4 inch / 7 mm slices.

Add the white and light green scallions, water chestnuts, baby corn, mushrooms, zucchini, bell pepper and snow peas to the pan and sauté for 3 - 5 minutes. Add the broccoli florets and sauté for 2-3 minutes or until the florets turn dark green but are still crispy.

In a blender or food processor, combing the re-hydrated peppers, ginger, garlic, teriyaki sauce, and black pepper. Puree for 1 minute or until smooth. Add the purée to the vegetables and stir well. Reduce the heat to low and simmer, covered, while you prepare the noodles.

Cook the noodles al dente according to package instructions. While the noodles cook, thinly slice the dark green scallion tops.

Drain noodles well and toss with the vegetables. Serve immediately, with the dark green scallion tops sprinkled on top.