Step 1

Cook pasta according to package directions. Drain and set aside.

Step 2

In a small bowl or a liquid measuring cup mix together the sauce ingredients: soy sauce, chinese wine, toasted sesame oil, agave nectar, curry powder, white pepper, garlic, and chilies. Set aside.

Step 3

Heat a wok over high heat. Add the oil and onion when hot and fry 1 1/2 - 2 minutes, stirring constantly, until the onion is charred and soft.

Step 4

Add the cabbage and cook for about 2 minutes, stirring almost constantly, until it is wilted and lightly charred. Add the sugar snap peas, carrots, and bell pepper and cook for 1 - 1 1/2 minutes until the vegetables have charred a little.

Step 5

Add the noodles and the sauce and fry for about 2 minutes, stirring constantly to distribute sauce and prevent sticking.

Step 6

Squeeze fresh lime wedges over the noodles to serve and garnish with sliced scallions or additional minced chiles if desired.