Start by preparing the sauce. Add the soybean paste to a small bowl, slowly stir in the water and mix well. Add the sesame oil, rice vinegar, maple syrup, sriracha, and cornstarch. Mix until the cornstarch is dissolved and all the ingredients well combined. Taste and adjust sriracha and maple syrup to your liking. Set aside.
Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook according to the package instructions. In the meantime, prepare the vegetables.
Heat the oil in a large non-stick skillet over medium heat. Once hot, add garlic and ginger and cook for 2-3 minutes, stirring regularly to make sure the garlic doesn’t burn.
Add the diced bell peppers, carrot, and red cabbage, and cook uncovered for 5-8 minutes, stirring regularly. I like to keep the vegetables slightly crunchy, but you can cook them 3-5 minutes more if you prefer them softer.
Once cooked, drain the noodles and add them to the skillet. Pour in the sweet and spicy sauce, and stir to coat. Cook for another 1 minute, or until the sauce has slightly thickened.
Serve with a drizzle of lime juice and chopped chives or basil. Noodles will keep for up to 3 days, covered in the refrigerator. It can also be eaten cold, making a delicious noodle salad.