Follow these simple steps to create your mouthwatering Sweet Chili Veggie Noodles:

1. Cook the Noodles: Bring a large pot of water to a boil. Add your chosen noodles and cook according to package directions until al dente. Drain well, rinse with cold water to prevent sticking, and set aside. Tossing with a tiny drizzle of sesame oil can also help prevent clumping.
2. Prepare the Sauce: In a small bowl, whisk together the soy sauce, sweet chili sauce, rice vinegar, optional brown sugar/maple syrup, and fresh lime juice. Taste and adjust seasonings if necessary – you might want it sweeter, tangier, or spicier (add a pinch of red pepper flakes for more heat). Set aside.
3. Sauté Aromatics: Heat the 1 tablespoon of toasted sesame oil in a large skillet, wok, or Dutch oven over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30-60 seconds until fragrant, being careful not to burn them.
4. Stir-fry Hardy Vegetables: Add the firmer vegetables like carrots and broccoli florets to the skillet. Stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender. You want them to retain a bit of a bite.
5. Add Softer Vegetables: Next, add the sliced red bell pepper and snap peas (or snow peas) to the skillet. Continue to stir-fry for another 2-3 minutes. The bell peppers should soften slightly, and the peas should turn bright green.
6. Combine with Noodles and Sauce: Add the cooked and drained noodles to the skillet with the vegetables. Pour the prepared sweet chili sauce mixture over everything. Toss gently but thoroughly to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to heat through and meld with the other ingredients.
7. Thicken Sauce (Optional): If you prefer a thicker sauce that clings more to the noodles, push the noodles and veggies to one side of the pan. Pour the cornstarch slurry into the empty space and stir it quickly as it bubbles and thickens (this should take less than a minute). Then, mix it thoroughly with the rest of the noodles and vegetables.
8. Serve Hot: Remove from heat. Taste one last time and adjust any seasonings if needed (a little more soy sauce for saltiness, lime for tang, or sweet chili for sweetness/spice).
9. Garnish and Enjoy: Divide the Sweet Chili Veggie Noodles among serving bowls. Garnish generously with toasted sesame seeds, chopped green onions, and fresh cilantro leaves, if desired. Serve immediately and enjoy the explosion of flavors!