Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand 10 minutes. Drain and set aside.
Meanwhile, set wok or large skillet over medium-high heat. Once hot, add oil and swirl to coat pan. Add ginger and stir-fry 1 minute. Add tofu and stir-fry 3 minutes, until golden brown on all sides. Add vegetables, broth and noodles and cook 3 minutes, until vegetables are crisp-tender and noodles are tender. Serve hot.
