Put the noodles in a large bowl and cover with hot water. Let them soak for 3 minutes.
Drain the noodles well in a colander. Reserve.
In a large nonstick wok or skillet, heat the sesame oil. Add the garlic, ginger and all of the veggies (except for the scallions) and cook over med-high heat, stirring occasionally until lightly browned (about 5 minutes).
Add the noodles and stir-fry until heated through, about 2 minutes.
Add the coconut milk, peanuts, curry powder, salt and pepper and cook until the sauce has slightly thickened (2 to 3 minutes).
Garnish with cilantro, scallions and sesame seeds.
Notes
If you have leftovers, store them in an airtight container for up to 5 days in the fridge.
They can be reheated on the stove or in the microwave. You may need to add a little more oil, coconut milk or water to the pan to avoid it being dry.