Bring a small pot of water to a boil. Season with salt and add the edamame. Cook for 4 minutes then run under cold water. Remove beans from pods. Meanwhile, cook the noodles according to package directions.

Make the sauce by whisking together the hoisin, 2 tablespoons of the soy sauce, the Worcestershire, rice vinegar, sesame oil, and corn starch.

Blot the tofu dry on paper towels. Heat 1 tablespoon of the coconut oil over medium-high heat in a very large non-stick skillet or wok. Add the tofu and stir fry until golden brown. Season with 1 tablespoon of the soy sauce and set aside.

Turn the heat down to medium. Add the remaining coconut oil along with the garlic and Chinese broccoli. Cook until the broccoli is just tender. Turn the heat up to high. Whisk the sauce again if it has separated and add it to the skillet. When the sauce starts to boil and thicken, add in the cooked noodles, edamame, and tofu. Cook for another minute or so. Add the cilantro at the last minute and serve.