Bring a large pot of water to a boil, cook the noodles according to package instructions or until just tender, stirring occasionally, about 4 minutes. Drain the noodles and rinse under cold water.
Whisk together all the ingredients for the sauce in a small bowl.
In a large nonstick frying pan over medium heat with some oil, add the ginger and garlic and stir until fragrant, about 10 seconds.
Add the mushrooms, snap peas, cabbage and carrots and continue to stir-fry for about 3-4 minutes. We want the vegetables to remain slightly crunchy.
Pour in the sauce and mix together. Toss in the noodles and using tongs, coat the noodles with the sauce. Toss in the sesame seeds.
Serve and top with green onions and fresh cilantro if desired.
NOODLES: Feel free to use your favorite noodles or pasta instead.
MAKE IT GLUTEN FREE: Use certified gluten-free, all buckwheat soba noodles and use tamari instead of regular soy sauce.
VEGGIES: Feel free to substitute other seasonal produce or leave out instead.
PROTEIN: Add protein of choice if desired.