Add the ginger, ½ teaspoon sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.
Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see additional notes).
Add the remaining 1 teaspoon of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.
Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.