Combine beef with marinade in a large bowl and mix well.
Prepare and mix the sauce ingredients in a separate bowl
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the noodles into the wok for 2 minutes or until the noodles are soft. Separate the noodles, drain the water and set aside.
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and juice and set aside. Clean wok with kitchen paper towel.
Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, stir-fry until lightly golden on low heat. Then add carrots and zucchinis and stir-fry for another 2 minutes on medium to high heat.
Return the beef and the noodles to the wok. Add the sauce, toss and mix the noodles and the ingredients, stir-fry for another 10 minutes or until the noodles are soft and ingredients are mixed through.
Garnish with shredded zucchini and baby carrots and serve with lime wedges.