In a deep fry pan or medium sauce pan over medium heat, add avocado oil and saute carrots with ginger and garlic for 2 minutes.
Add mushrooms and zucchini, saute an additional 2 minutes.
Add peanut butter, gochujang, maple, tamari with 1/4 cup vegetable stock or water and simmer until combined.
Add rest of vegetable stock or water, bring to a boil.
Add ramen or udon noodles and simmer until noodles are cooked.
Serve with crispy tofu, a generous squeeze of lime, sesame seeds, and microgreens!