Prepare the Noodles:
Cook the stir-fry noodles according to the package instructions until al dente. Drain and set aside.

Stir-Fry Cuttlefish:
Heat vegetable oil in a large pan or wok over medium-high heat.
Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced cuttlefish and stir-fry for 2-3 minutes until opaque and cooked through. Remove from the pan and set aside.

Stir-Fry Vegetables:
In the same pan, add a bit more oil if needed and stir-fry the bell peppers, carrot, and snow peas for 3-4 minutes until they are
tender-crisp.
Add the spring onions and cook for another minute.

Combine Everything:
Return the cooked cuttlefish to the pan with the vegetables.
Add the cooked noodles, soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together gently until well combined and
heated through.
Season with salt and pepper to taste.

Serve:
Transfer the stir-fried noodles with cuttlefish and vegetables to a serving platter or individual plates.
Garnish with fresh cilantro or parsley if desired.
Serve immediately with lime wedges on the side for squeezing over the noodles.