Ingredients:

• 8 ounces of your choice of noodles (e.g., spaghetti, udon, or rice noodles)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 1 cup mushrooms, sliced (optional)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (vegetarian oyster sauce is available)
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for heat)
• Fresh cilantro or green onions for garnish

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.

2. In a large wok or a deep skillet, heat the vegetable oil over medium-high heat.

3. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

4. Add the sliced onions and cook until they become translucent.

5. Add the bell peppers, carrots, broccoli, snap peas, and mushrooms (if using). Stir-fry the vegetables for a few minutes until they start to become tender but remain crisp.

6. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, salt, and pepper. If you like it spicy, you can add some crushed red pepper flakes.

7. Pour the sauce mixture over the stir-fried vegetables. Stir well to coat the vegetables with the sauce.

8. Add the cooked and drained noodles to the wok. Gently toss everything together until the noodles are well coated with the sauce and the vegetables are evenly distributed.

9. Taste the stir-fry and adjust the seasonings or sauces if needed.

10. Serve your Noodles and Vegetable Stir-Fry hot, garnished with fresh cilantro or green onions.

Feel free to customize this recipe by adding your favorite veggies or proteins like tofu, shrimp, or chicken. It's a versatile and delicious dish that can be adapted to suit your taste preferences. Enjoy!