In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
Add mushrooms, Vegetable Stock/Water and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
Meanwhile, cook noodles according to package directions; drain and divide among 2 bowls. Pour soup over noodles. If desired, sprinkle with peanuts, bird eye chilli and green onions.