Suggested meal-worthy add-ins:

• Frozen edamame + matchstick carrots: using a medium-sized pan, sauté the edamame (about 1 cup) and carrots (about 1.5 cups) over medium-high heat. You can start when the noodles have ~1 minute left to cook. Pour sauce over the edamame and carrots, then add noodles and cook until the sauce has thickened and most of the water has evaporated.
• Crispy tofu + spinach: press one brick of extra firm tofu to remove the excess moisture, then cut into 1/2 inch cubes. Coat tofu with 1 tbsp corn starch and 1 tsp garlic powder. Sauté in a pan with sesame oil over medium-high heat until crispy. Pour a small amount of sauce over the tofu in the last minute 30-seconds of cooking. Add the rice noodles and remaining sauce, and ~4 generous handfuls of spinach. Stir to combine and cook until the sauce has thickened and most of the water has evaporated.
• Scrambled eggs + frozen veggies: whisk four eggs in a medium bowl. Using a medium pan, cook eggs stirring often to break apart the egg pieces. Once eggs have fully cooked, add ~2 cups frozen vegetables and give the veggies a quick sauté . Add the sauce and noodles, cooking until the sauce has thickened and most of the water has evaporated.