Step 1

Bring a deep saucepan of water to a boil over high heat.

Step 2

Meanwhile, whisk together the soy sauce, brown sugar, mirin and water in a bowl.

Step 3

Add the noodles to the boiling water. Remove from the heat and let sit for 3 minutes.

Step 4

Drain the noodles. Use your clean hands to tear or separate them into 5 or 6 clumps.

Step 5

In a large (12-inch) nonstick skillet or wok over medium-high heat, heat the oil until shimmering. Add the cabbage, bell pepper, onion and snow peas, to taste. Season lightly with salt, and stir-fry until the vegetables are lightly browned but remain crisp-tender, 3 to 4 minutes.

Step 6

Add the ginger, chili-garlic sauce and curry powder, and stir-fry until fragrant and thoroughly combined, about 30 seconds.

Step 7

Reduce the heat to medium-low, add the cooked noodles and stir-fry until well incorporated. The noodles should pick up some of the curry color.

Step 8

Add the soy sauce mixture and stir-fry for a few seconds. Taste, and season with more salt, as needed.

Step 9

Divide among individual plates or wide bowls, and serve warm.