3Tbspfish sauce. (For vegetarian use more soy sauce.)
1tspchili oil (the kind with the chilies included)
Boil the noodles according to package instructions, then drain and rinse them and set aside.
Make sure all your ingredients are prepped. Whisk the sauce ingredients together and set aside.
Add 1 tablespoon of canola oil and 1 tablespoon of toasted sesame oil to the wok and heat over medium high until hot. Saute the ginger and garlic for a minute or two, stirring constantly.
Add the vegetables and stir fry for a few minutes over high heat until the veggies are tender but still retain some crunch. Remove to a plate.
Add the last 2 tablespoons of canola oil and 2 tablespoons of toasted sesame seed oil to the pan and stir fry the noodles over high heat, keeping them moving at all times so they don't stick. Don't worry if some of them stick to the pan, that's fine. Stir fry for a couple of minutes. Note: don't add dripping wet noodles to the pan, they should be well drained. I blot mine with paper towels.
Add the sauce and toss with the noodles, then add the veggies back into the pan. Toss well and continue to cook just until everything is nice and hot.
As you are stir frying make sure to scrape up any browned bits from the bottom of the wok, there's flavor there!