Cook noodles in a large pot of rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl. Set aside.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ginger and sauté 1 minute. Add sugar snap mix and sauté 2 minutes, until vegetables are crisp-tender. Add vegetable mixture to noodles, add tamari sauce and toss to combine. Transfer mixture to four plates and top with soy nuts.
