Prepare the vegetables. Cut the sugar snap pea diagonally into smaller pieces. Peel the carrot and cut it into thin matchsticks. Cut the red pepper into strips and the peeled garlic into thin slices.

Whisk together sauce ingredients and set aside.

Cook the noodles according to the package instructions. Drain and set them aside.

Heat 2 tbsp of oil (e.g. coconut oil) in a large frying pan over medium heat. Add the carrot and sugar snap pea, fry constantly stirring for 3-4 minutes. Add the red pepper and garlic, continue frying for another 3-4 minutes. Stir in the noodles and sauce. Cook constantly stirring for another 1-2 minutes or until sauce thickens slightly. Add 2 tsp of sesame oil (optional) and mix. Serve sprinkled with the sesame. Enjoy!