Prepare szechwan sauce-- Heat oil in a pan and add the ginger, Schezwan peppercorns (that you have smashed) and garlic and stir for a couple of minutes being careful not to burn the garlic. Add the chili paste and saute for 1 minutes. Add soy sauce, brown sugar, honey, salt and 3-4 tablespoons of water. Cook for 1 minutes. Add vinegar and crushed red pepper and cook for a few seconds and turn off heat. Cool and refrigerate. Its can be stored for few weeks.

Cook the noodles according to package directions.  Drain and put a lid over them to keep warm. (You can use any type noodle. I've also used a Udon noodle.)

Heat a wok with one tablespoon of vegetable oil till piping hot, add the green onions and stir fry for 1 minute on high heat. Add the rest of the vegetables and toss them on high heat for 3-4 minutes until they are starting to cook but still a little crunchy. Add salt and pepper to taste. Stir in the scezwan sauce and mix. Add the drained noodles and toss to combine and stir in pan for a few seconds to reheat noodles. Garnish with more chopped green onions and serve.