Cook the noodles according to the packet instructions, drain and rinse in cold water.
Cut the carrot, pointed cabbage and mushrooms into thin strips. Cut the spring onion into thin rings. Cut the nori sheet into thin strips with scissors or grind finely in a food processor. Mix the ingredients for the sauce.
Cut the vegan chicken or tofu in pieces and fry with a dash of vegetable oil over a medium to high heat until brown on all sides. Remove from the pan. Add the carrot, cabbage, mushrooms and the white part of the spring onion to the pan with another dash of vegetable oil and fry for 1-2 minutes. Deglaze with the sauce. Add the noodles and vegan meat/tofu and heat everything briefly, mixing well.
Serve the fried noodles sprinkled with sesame seeds, ginger, the green part of the spring onion and nori.