Put a pot of water on to boil for the noodles. Meanwhile, chop all your veggies and combine the ingredients for the stir fry sauce.
When the water is boiling, add the noodles and boil just until the noodles separate but are still chewy – just a minute or so. It’s important to undercook the noodles as they will continue cooking in the sauce. Drain and rinse with cold water to stop the cooking processes. Set aside.
Heat the oil in a wok or large pan over medium-high heat. Add the ginger, garlic, and white and light green parts of the green onions. Fry, stirring constantly, for 10-15 seconds or until soft and fragrant but not browning.
Add the carrots and broccoli. Stir fry until beginning to soften. Add the red pepper and zucchini and continue stir frying until all the veggies are crisp-tender.
Add the noodles to the pan and pour in the sauce. Simmer, stirring, until the sauce is thick and covers the noodles and veggies. Stir in the green tops of the green onions and serve.