Cook noodles in water for 3 minutes. Drain and set aside.
In a wok or large heavy-bottomed skillet, heat 1 tablespoon canola oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant.
Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
Add the remaining tbsp oil to the pan, then add carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
Add peanut butter, soy sauce, sesame oil, rice wine vinegar and water to the pan, and cook for a minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
Add Chinese vegetables, cooked noodles, and cook for 1-2 minutes to warm through.
Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of green onions and roasted peanuts.