Bring about 6 to 7 cups of water to boil in a large pot. Add the rice noodles and cook for about 6 to 7 minutes, stirring often to break the noodles apart. The cooking time will be less if you are using very thin rice noodles. Darin and rinse the noodles under cold water. Transfer the noodles to a bowl and toss with the sesame oil. This will keep the noodles from sticking together.
Heat a large wok or sauté pan with the canola oil over medium-high heat. Add the onions and cook for 1 to 2 minutes, until the onions start to soften. Add the carrots and bok choy and cook for about 2 to 3 minutes more. Next, add the tofu, sliced scallions, and a pinch of salt and stir everything together. Cook until the tofu is heated though. Finally, add the noodles and teriyaki sauce and toss to combine everything with the sauce. Taste and add more teriyaki sauce or salt as necessary.
Serve the noodles immediately.
The way I prepare my baby bok choy is to trim off the bottom of a head of bok choy. A lot of dirt gets trapped down there, so I like to slice the bottoms off. Peel off the larger leaves that are still attached to the center stem. Once you reach the center where there are about 4 or 5 smaller leaves attached to the stem, stop peeling. This part is known as the choy sum (菜心), or the heart fo the vegetable. Slice the choy sum down the middle. Rinse the baby bok choy thoroughly in water before cooking.
You can add more vegetables or tofu to this dish if you like. You may need to adjust the amount of sauce and salt in the dish.
I usually purchase my fried tofu from the Asian markets. Packaged baked tofu is a great substitute for the fried tofu.