Bring a large pot of water to the boil and cook the noodles according to the packet instructions (about 5 minutes). Remove noodles, and drain well and toss sesame oil through to prevent sticking upon cooling. Reserve boiled water.
Add the broccolini to the pot and blanch for approx. 30seconds or until vibrant in colour but still firm to the bit. Refresh in cold water for 5-6 minutes and drain well.
Heat a non-stick frying pan over medium heat. Add the tofu, edamame, ginger and garlic, and dry fry without oil for 4-5 minutes until most sides are caramelised, stirring occasionally, then set aside.
For the dressing, whisk all the ingredients in a small bowl. Adjust seasoning to taste.
Combine the noodles, broccolini, snow peas, and spinach and dressing in a large bowl, tossing through until loose and well combined.
Sprinkle the tofu edamame mix all over, place avocados all around and sprinkle chopped coriander all over, then serve.