Start by bringing a large pot of salted water to a rolling boil. Cook your chosen noodles according to the specific package instructions until they are just al dente. Drain them very well.

In a small bowl, combine the soy sauce, toasted sesame oil, brown sugar, and just a splash of cold water. Whisk until the sugar has completely dissolved.

Heat a traditional wok or a very large, heavy-bottomed skillet over medium-high heat. Add a little bit of high smoke-point cooking oil. Carefully add the finely minced garlic and grated ginger. Stir constantly and cook for about 30 seconds.

Toss in all of your prepped, chopped vegetables. Stir-fry them rapidly for about 3 to 4 minutes until tender-crisp.

Add the cooked, drained noodles directly to the pan right on top of the vegetables. Pour your prepared sauce evenly over everything. Toss everything continuously for another 1 to 2 minutes until the noodles are thoroughly and evenly coated. Serve immediately while piping hot!