Bring a large pot of salted water to a rolling boil over high heat. Add dried noodles and cook according to package instructions, usually around 4-6 minutes, until al dente. Once cooked, drain the noodles in a colander and rinse briefly under cold water to stop the cooking process. Set the noodles aside.

In a medium bowl, whisk together soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, sugar, and chicken or vegetable broth until well combined. Ensure the sugar is fully dissolved.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add minced ginger and garlic, sautéing for 1-2 minutes until fragrant and lightly golden.

Add the trimmed snow peas to the pan, stirring and frying for 2-3 minutes until tender yet crisp.

Carefully add the drained noodles to the skillet along with the prepared sauce. Toss all together, ensuring the noodles are evenly coated.

Remove the skillet from heat and sprinkle chopped green onions over the top. Garnish with crushed peanuts or sesame seeds if desired. Serve hot.