Step 1

Heat the oil in a large non-stick skillet. Once hot, add the minced garlic, shallot, green onions, and ginger. Sautée for about 3 minutes.

Step 2

Next, add the carrots, bell peppers, mushrooms, and your favorite green vegetables, and sautée for another 5 minutes, or until carrots are tender but still a little bit crunchy.

Step 3

In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Add the vegan oyster sauce to a small bowl and dilute it with 2 tbsp of the noodles cooking water.

Step 4

Drain the noodles and add to the skillet with the vegetables. Add the oyster sauce and stir to coat. Cook for one more minute and serve.

Step 5

Serve topped with toasted sesame seeds, a squeeze of lime and chopped cilantro!