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Cook, drain and cool the Yakisoba Noodles according to the package directions.
In a medium-sized sauce pan, combine the brown sugar, soy sauce, rice vinegar, garlic, and ginger. Stirring the sauce to dissolve the brown sugar, bring the sauce to a simmer.
While the sauce is coming to a simmer, whisk together the pineapple juice and the corn starch to make a slurry.
Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
Bring back to a boil and reduce for 10 minutes.
While the sauce is reducing, heat a few tablespoons of oil in a wide pan and sauté the vegetables until they start to wilt yet maintain their crispness.
Strain the sauce through a fine mesh strainer to remove the garlic and ginger. Discard the garlic and ginger.
Add the drained and cooled noodles to the sautéed vegetables, tossing to combine.
Pour ¾ of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
Garnish with sliced scallions and/or crushed peanuts.