Cook the noodles in boiling, salted water, rinse them under cold water, and set aside to drain.
Cut the carrot into thin strips. Thickly peel the zucchini to include a little of the flesh and cut into thin strips. Discard the center of the zucchini.
Peel the fresh ginger root sparingly, but remove any hard parts. Slice thinly, using a potato peeler. Cut the slices into thin strips, using a very sharp knife.
Heat the oil in a wok, and stir-fry the green onion for 10 seconds then add the carrot, zucchini and ginger, and stir-fry briefly.
Stir in the noodles and cook for 1 minute.
Stir in the soy and oyster sauces, and continue cooking until heated through. Season with salt and pepper and serve.
Preparation takes about 15 minutes and cooking takes approximately 15 minutes.
Cook the noodles in chicken stock instead of salted water to give them extra flavor.
Stir-fry the ginger and the other vegetables very quickly, to avoid browning them. Lower the heat if necessary.