Cold Udon Noodles with Crisp Asian Vegetables

Name: Cold Udon Noodles with Crisp Asian Vegetables
Ingredients: 3 tablespoons rice vinegar; 2 teaspoons agave or natural granulated sugar; 1/4 cup hoisin, teriyaki, or Korean BBQ sauce or more, to taste; 1 tablespoon dark sesame oil; 8 ounces udon noodles, Chinese wheat noodles, other Asian noodles, or linguine; 1 baby bok choy or 3 large stalks bok choy, sliced on the diagonal; 15-ounce can baby corn, drained, a little liquid reserved; 8 to 10 baby carrots, quartered lengthwise; 2 cups or so snow peas or snap peas, trimmed; 2 to 3 scallions, green parts only, thinly sliced; Freshly ground pepper to taste; 1/3 cup chopped peanuts or toasted cashews for topping, optional