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In a blender, combine all the sauce ingredients, starting with about half of the water. Blend until the seeds are fully processed and the sauce is smooth. Add the remaining water and puree again. Set aside.
Cook the noodles according to package directions. Once just tender or even before fully tender, drain and rinse briefly under cold water. Do not overcook or they will become mushy.
Heat a large pot over high heat. Put in the carrots, white parts of the green onions, zucchini, red pepper, and salt. Toss for a minute in the hot pan to begin to sear.
Reduce the heat to medium-low, add the sauce and cooked noodles, and toss until the noodles are heated through and coated evenly with the sauce.
Add the drained and pressed tofu, cabbage, cilantro, and the green parts of the green onions. Toss just to heat through.
Serve immediately with lime wedges, extra hot sauce, and extra cilantro if desired.