Nothing beats good eating like a quick stir-fry, and this gingery concoction is a winner. Chilled Asian beer and ice cream round out the meal.
Heat large pot of water to boiling, and cook noodles according to package directions. Drain, and set aside.
Meanwhile, heat oil in large skillet or wok over medium heat. Stir-fry tofu until golden, about 7 minutes. Add ginger and garlic, and stir-fry 2 minutes. Add watercress, cornstarch mixture, soy sauce, and hoisin sauce. Cover, and steam 3 minutes, or until watercress wilts and sauce thickens.
Stir noodles into tofu mixture, and stir-fry 2 minutes. Put in serving dish; garnish with sesame seeds and drizzles of sesame oil.