Cook the dried noodles according to package instructions until al dente. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, minced ginger, and sliced red chili to the skillet. Stir-fry for 1 minute until fragrant.
Add the julienned carrot, sliced green bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, chili garlic sauce, sesame oil, and sugar until the sugar dissolves.
Add the cooked noodles to the skillet with the vegetables. Pour the sauce mixture over the noodles and toss everything together to combine and heat through, about 2-3 minutes.
Remove from heat and garnish with chopped green onions and toasted sesame seeds.
Serve immediately.