In a small saucepan over medium-low heat, combine all of the sauce ingredients. Boil until sugar has dissolved. Adjust seasonings to taste. Remove from heat and set aside.
In a large pot of boiling water, submerge sweetpotato noodles until tender, about 2 minutes. Drain and rinse with cold water. Set aside.
In a large wok or frying pan over medium heat, sauté olive oil, garlic, onions and ginger until fragrant, about 1-2 minutes.
Add the carrots and bell pepper; cook 2 minutes.
Push the vegetables to one side of the pan and add egg(s). Scramble until cooked thoroughly.
Add sweetpotato noodles and sauce; gently toss to combine.
Squeeze juice of one lime wedge and garnish with cilantro, sliced cucumber, peanuts, bean sprouts and fresh lime wedges.