Firstly, cook the Yokisoba noodles just like the package says, then drain and cool them down.

Take a medium saucepan, and mix the brown sugar, soy sauce, rice vinegar, garlic, and ginger. Stir it well to dissolve the sugar, then bring it to simmer.

While the sauce is heating up, whisk the pineapple juice and cornstarch together to make a slurry.

Once the sauce is simmering, whisk in the pineapple-cornstarch mixture. Let it come to a boil, then reduce the heat, and simmer for 10 minutes to thicken.

While the sauce reduces, heat a few tablespoons of oil in a large pan. Saute the vegetables until they soften slightly but remain crisp.

Strain the sauce through a fine mesh strainer to remove the garlic and ginger. Yes, you have to discard them.

Now, toss the cooled noodles with the sauteed veggies in the pan. Pour about ¾ of the sauce over the noodles and veggies, mixing everything. Taste it and add more sauce if needed.

Finally, garnish with sliced scallions and crushed peanuts. Now enjoy your delicious Ohana noodles.