In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside.
Cook the rice noodles according to the package directions. Drain.
While the noodles cook, prepare the veggies. Heat oil in a large wok or skillet over medium-high heat. Once the oil is hot, add cabbage and sauté about 7 minutes or until cabbage is soft. Add the shredded carrots to the pan, and continue to cook the cabbage with the carrots for an additional 2-3 minutes.
Place the drained noodles and the veggies in a large bowl and toss with the sauce mixture. Toss pasta with peanuts, and garnish with additional fried peanuts if desired.
Serve hot, at room temperate, or cold from the fridge.