Heat the oil in a large non-stick skillet over medium-high heat. Once hot, add the carrot, pak choi, and mushrooms. Sautée for 5-7 minutes, or until veggies are cooked but still slightly crunchy.
Add the seaweed tofu rolls and cook for one more minute.
Cook the noodles according to the package instructions. Drain well and add to the skillet. Pour in the soy sauce, maple syrup, lime juice, minced garlic, and black pepper, and sautée for another 3 minutes. Stir to coat the noodles with the sauce.
Taste and adjust seasonings if needed, adding more soy sauce for saltiness, maple syrup for sweetness, or minced chili if you want it spicy.
Serve hot with a sprinkle of toasted sesame seeds. Noodles are best served the same day but will keep in the refrigerator for up to 2 days.