Soak the rice noodles in cold tap water for a least an hour. Once they are soft and pliable, they are ready to stir fry. Do not rush this step – the longer the noodles soak, the better.
Heat the wok until smoking hot. Add the oil and shredded vegetables, along with 1 teaspoon of the light soy sauce. Allow to cook for 1-2 minutes, tossing and stirring continuously.
Add the pre-soaked noodles and second teaspoon of light soy sauce, along with the oyster sauce or black bean sauce.
Stir fry thoroughly until cooked. Add a splash of water to keep the noodles soft. Keep stirring and checking regularly to ensure nothing burns or sticks.
Finish with the juice of the lime, and sprinkle with the peanuts and coriander. Take off the heat and add the hot sauce, if using. Serve immediately.