Preheat oven to 425 degrees F. Set noodle seasoning packets aside. Bring a large saucepan of water to boiling. Cook noodles in boiling water about 2 minutes or until just tender. Meanwhile, in a bowl combine eggs, coconut milk, seasoning packets, and half of the chopped green onions. Drain noodles; stir into to egg mixture.
Heat 1 tablespoon of the oil in a large oven-safe nonstick skillet. Add red pepper; cook and stir over medium heat about 3 minutes or until crisp-tender. Stir in egg mixture.
As egg mixture begins to set, run a spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath. Cook 4 to 5 minutes or until almost set (surface will be moist). Place skillet in oven. Bake 5 to 6 minutes or until set. Remove skillet from oven and cover; set aside for 10 minutes. Run a spatula around the edge of frittata to loosen and invert onto a baking sheet; invert again onto a serving platter.
Meanwhile, in a bowl whisk together the remaining oil, vinegar, ginger, salt, and pepper. Add cabbage, cilantro, and the remaining green onions. Toss to coat. Serve on frittata. If desired, sprinkle with chopped peanuts and/or serve with lime wedges.