Cook the noodles, per the package directions, to al dente.  Drain and rinse with cold water.

While the noodles cook, prep your vegetables, cutting into similar sized julienned pieces.

In a small bowl, stir together the sauce ingredients until the sugar dissolves completely.  Set the sauce aside.

In a skillet or wok, over high heat, saute the garlic and ginger in the vegetable oil.  When fragrant but not browned, stir-fry the vegetables, stirring often, until just barely tender.  

Stir in the rinsed noodles, tossing to combine with the vegetables.  Add the sauce mixture and continue tossing and cooking for a minute or two to fully coat each noodle with the sauce.

Serve your noodles in bowls and top with chopped peanuts or cilantro, if desired.

This is excellent served steaming hot but is equally delicious served at room temperature or even cold.