Heat ½ cup vegetable oil in medium saucepan over high heat until shimmering. Working in batches, fry just the noodles broken in half until opaque and curly, about 1 minute per side. Transfer to paper towel-lined plate and sprinkle with a pinch of salt.

Whisk together tamari, vinegar, just 2 tsp sesame oil, sugar, mushroom powder, 2 tbsp water, and a pinch of salt and pepper in medium bowl. Transfer just 1 tbsp frying oil from medium saucepan to large nonstick skillet. (TIP: Strain remaining frying oil into heat-proof container and reserve for your own use.)

Heat oil in same nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper and cook until beginning to brown, 4 to 6 minutes. Stir in garlic, scallion whites, just 1 tbsp ginger, and carrot and cook until carrots are softened, 2 to 3 minutes. Off heat, stir in just half the sauce.

Arrange lettuce cups on serving plates. Top with noodles and filling, sprinkle with scallion greens, and drizzle with remaining sauce. Enjoy!

For a crave-worthy snack or "chef's treat," fry and season entire package of noodles; add more oil as needed. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.