Cook the noodles according to what the package says - I boiled these for 4 minutes. Drain some of the water and reserve about ½ cup.
Into a larger pan add the coconut or the olive oil and cook the sliced mushrooms. Add ½ of the reserved water from the noodles season with salt and pepper. Cook for 10 min tossing occasionally. When cooked, add the frozen peas and the chopped scallions. Cook for one more minute and turn the heat off. Bring the noodles into the pan. Set aside.
Add the silken tofu, the nutritional yeast, salt, pepper, vinegar, turmeric and some of the noodles water to a food processor/blender and blend until it is a nice creamy and smooth paste.
Add the creamy tofu sauce to the noodles and the mushrooms. Mix well and serve.
Sprinkle over the toasted sesame seeds and garnish with some freshly sliced radish and some chopped spring onions/scallions. Enjoy!
Notes
I used cremini mushrooms (chestnut mushrooms) but if you do not have these use portobello mushrooms or even shiitake mushrooms;
You may add some walnuts (a handful) to the silken tofu when blending all the sauce ingredients;