Cook noodles according to the directions then strain and shock with cold water.
Meanwhile, heat a wok or nonstick skillet to medium-high heat and add your sesame oil, chopped bell peppers, onions and carrots with a hefty pinch of salt. Cook for 5-8 minutes.
Add the red cabbage and cook for a few minutes until it softens and turns bright purple.
Add the fresh ginger and fresh garlic and stir. Cook this mixture for 2-3 minutes until the ingredients have softened and they're super fragrant.
Use a spatula to push the vegetables to one side of the skillet and pour the sauce in the other. Let the sauce bubble and cook for 2 minutes then stir in the veggies.
Rinse the noodles in hot water one more time to loosen them up then add them to the saucy vegetable mixture and toss.
Cook the noodles for another few minutes, gently stirring, until they're coated and are bright yellow. Give them a taste and add more salt if necessary.
Before serving, toss with freshly chopped cilantro and add a drizzle of sriracha if you’d like