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1. Start by boiling a large pot of water. Once it reaches a rolling boil, add the egg noodles or rice noodles.
2. Cook according to the package instructions, usually around 4-6 minutes for egg noodles or 6-8 minutes for rice noodles.
3. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to prevent them from sticking together.
4. Drizzle a little vegetable oil over the noodles and toss them gently to coat. Set aside.
5. While the noodles are cooking, wash and prepare all your vegetables.
6. Slice the onion, bell peppers, and mushrooms. Julienne the carrot and chop the green onions.
7. For the broccoli, cut it into small florets, and if you’re using snap peas, simply trim the ends.
8. Mince the garlic and set it aside.
9. In a large wok or a deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
10. Once the oil is hot, add the sliced onion and sauté for about 2-3 minutes until it becomes translucent.
11. Add the minced garlic and stir-fry for an additional 30 seconds, being careful not to let it burn.
12. Next, toss in the bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
13. Add the sliced mushrooms and continue to stir-fry for another 2-3 minutes until they soften.
14. Season the vegetables with salt and pepper to taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes at this stage.
15. Once the vegetables are cooked to your liking, it’s time to add the noodles.
16. Gently add the cooked noodles to the vegetable mixture in the wok.
17. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil.
18. Pour the sauce over the noodles and vegetables, tossing everything together gently to ensure the noodles are well coated with the sauce.
19. Stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.
20. Once everything is heated through and well combined, remove the wok from the heat.
21. Toss in the chopped green onions and give everything a final stir.
22. Taste and adjust the seasoning if necessary, adding more soy sauce or salt as needed.
23. If you want to add a bit of crunch, sprinkle some sesame seeds over the top before serving.
24. Serve the vegetable stir fry noodles hot, either in bowls or on plates.
25. You can garnish with additional green onions or sesame seeds for a nice presentation.
26. This dish pairs wonderfully with a side of spring rolls or a light salad.
27. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
28. To reheat, simply place the noodles in a skillet over medium heat, adding a splash of water or oil to prevent sticking, and stir until heated through.

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