Cook noodles in lightly salted boiling water until tender but still firm. Drain well. Rinse under cold water, transfer to bowl. Add soy sauce and sesame oil; toss. (Can be made ahead. Cover, let stand at room temperature for several hours or, if keeping longer, refrigerate and bring back to room temperature.)
Heat canola oil in wok or skillet over medium heat. Add ginger and garlic; stir-fry 30 seconds. Add onions; stir-fry 2 minutes. Add add remaining vegies, stir fry 1 min, add broth, stir fry until vegies are tender. Add noodles; stir-fry to heat through. Serve with additional soy sauce.