7 ounces dry Asian noodles
1 teaspoon sesame oil
1 tablespoon high temperature cooking oil
1/4 cup chopped green onions
2 tablespoons finely minced garlic
1/2 cup matchstick cut carrots
1/2 bell pepper, thinly sliced
4 ounces fresh shitake mushrooms, sliced
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons oyster sauce

Boil a large pot of water and cook the noodles according to package instructions. Drain and toss with the sesame oil.

Heat a frying pan or wok to medium-high heat. When the pan is hot, add the oil and swirl to coat. Add in the green onions and the garlic. Fry for 30 seconds until very fragrant, be careful not to let the garlic burn. Turn the heat to high and add the carrots, bell pepper and the mushrooms. Fry for 1-2 minutes until the carrots are softened.

Add the brown sugar, soy sauce and oyster sauce and stir well to mix everything evenly. Add the noodles and toss vigorously get good stuff evenly distributed throughout the noodles.