1Cook and drain noodles as directed on package; cover to keep warm.
2In wok or 10-inch skillet, heat vegetable oil over high heat. Add bell pepper, mushrooms, peas and onions; stir-fry 1 minute. Add garlic and gingerroot; stir-fry 2 minutes longer or until veggies just start to soften. Remove from heat.
3In large bowl, toss noodles and vegetable mixture. Drizzle with soy sauce and sesame oil; toss to coat. Serve immediately.