Drain the kimchee, reserving the brine, and chop the kim chi.
Dice the tofu and put in a large bowl. Drizzle kim chi brine on the tofu.
In a cup, whisk the soy sauce, sesame oil, sugar, and Gochujang.
Cook the noodles, adding the carrots for the last minute to blanch to crisp-tender. Drain and rinse well.
Add the noodles to the bowl with the kim chee, tofu, cucumber, snap peas and jalapenos. Toss gently and chill until time to serve.