Preparation

• Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions; drain and run under cold water.
• In a medium saucepan, bring well-salted water to a boil, add the snap peas, and cook until crisp-tender, about 2 minutes. Drain, run under cold water, and pat dry.
• In a medium skillet, heat 1 Tbs. of the oil over medium-high heat. Add the zucchini, ginger, garlic, and pepper flakes. Cook, stirring occasionally, until the zucchini is crisp-tender, about 2 minutes. Stir in the scallions and 1/2 tsp. salt.
• Using a spatula, scrape the zucchini mixture into a large bowl (try to get every last bit from the skillet); let stand 3 to 4 minutes to cool slightly.
• Rinse the noodles again if necessary to loosen. Add the noodles, snap peas, basil, mint, soy sauce, and remaining 2 Tbs. oil to the vegetables. Toss gently but thoroughly to combine. Serve at room temperature, garnished with mint leaves and pea shoots, if using. Season to taste with pepper flakes, soy sauce, and, if you like, a drizzle of rice wine vinegar.