In a bowl, rehydrate the noodles in salted boiling water for about 15 minutes or until al dente. Rinse under cold running water and drain well. Set aside.
In a bowl, combine all the ingredients with a whisk. Set aside.
In a wok or large skillet over high heat, stir-fry the carrots for 4 to 5 minutes in the oil. Season with salt and pepper. Add the onions, garlic and cook for 1 minute. Add the noodles and sauce. Stir to blend and heat thoroughly. Adjust the seasoning.
Serve into bowls and sprinkle with the cilantro and peanuts.
You can serve this dish with grilled shrimp or chicken or as a main dish by adding 350 g (3/4 lb) seared tofu cubes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.