Cook the noodles according to the instructions on the packet, drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.
Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until mushrooms begin to soften, for one to two minutes, add a splash of water to facilitate cooking if desired. Season with one teaspoon light soy sauce and remove from heat.
In a small bowl, combine all the ingredients for the dressing and mix well.
In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes, and olives. Toss and pour over the rice vinegar dressing. The dish is best kept refrigerated and served chilled. When ready to serve, sprinkle with ground peanuts and arugula.