Boil water in a large skillet or pot. Add a pinch of salt and the noodles. Cook until just before al dente, because they’ll finish cooking in the sauce later. Drain and set aside.

Heat the oil over medium heat in a large skillet. Add minced garlic and sauté for about 30 seconds until fragrant—don’t let it burn, we’re not making charcoal here.

Stir in the vegetables and cook for 2–3 minutes until they brighten but still have a bite.

Pour in the vegetable broth, soy sauce, rice vinegar (if using), and sugar. Bring to a gentle simmer.

Add the drained noodles to the pan. Toss and simmer for 2–3 minutes, letting the noodles soak up the garlicky, salty bath. If it looks dry, add a splash more broth.

Finish with lime juice, salt, and pepper to taste. Toss again and remove from heat once everything is glossy and well-coated.

Serve immediately, with a sprinkle of fresh herbs if you’ve got them. Optional crunch: sesame seeds or chopped scallions.