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First, cook the noodles in a pot filled with salted water until al dente (do not overcook them).
Meanwhile, heat oil in a skillet or wok and sauté the ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add the mushrooms, carrot, bell pepper, zucchini, and spices. Sauté for about 5 minutes or until the veggies have softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning/sticking.
To make the sauce, add all the sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and whisk well (or to a lidded jar and shake).
Pour the sauce into the skillet and bring the mixture to a simmer. Let it simmer for about 1 minute until it thickens.
Add the drained noodles and toss to combine. Cook for a further 1–2 minutes, taste it, and adjust any of the seasonings (salt, pepper, tamari, sweetener, etc.) if needed. If you like it creamier, add a few spoonfuls of peanut butter or sunflower seed butter!
Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.