Bring a large pot of water to boil to cook the noodles. Meanwhile, heat the vegetable oil in a small skillet set over medium-high. Add the ginger and garlic and cook 15 seconds. Add the curry powder and cook 15 seconds more. Cool the mixture to room temperature. When the water is boiling, add the noodles and cook for 30 to 60 seconds, or until just tender. Drain well, cool the noodles in ice-cold water, and then drain well again. Place the noodles, curry/oil mixture, and all remaining ingredients into a salad bowl; gently toss to combine. Cover and store the salad in the fridge until ready to serve
Note: To blanch the snow peas, plunge into boiling water for 30 seconds. Cool in ice-cold water and drain well.