To prepare your mise en place, cut all the vegetables and clean and decorate the bell peppers.
To make the sauce, add the coconut milk, curry and hoisin sauce in a large bowl and whisk until all ingredients a mixed.
In a hot wok, add the oil and onions and stir–fry until golden. Add the garlic and stir-fry for an additional 20 seconds. At this point, add the rest of the vegetables, ginger and the noodles and stir–fry for 1 minute. Add sauce around the edge of the wok and stir–fry for 3 more minutes. Season to taste with salt and pepper. Serve in the bell peppers.
You can also julienne a zucchini or any other veggie that you might like. To add some spice you can add a jalapeño pepper.