Step 1

While the noodles are soaking, stir together the chicken or vegetable stock, soy sauce, honey or brown sugar, ginger, chili crisp or chili garlic sauce, and sesame oil together in a bowl or liquid measuring cup. Set the measuring cup aside.

Step 2

Be sure you have all of your ingredients prepped and ready to go, then put a wok or deep-sided 12-inch everyday pan or skillet over high heat. Drizzle in about 1 teaspoon of the neutral oil and swirl to coat the pan. Carefully add in the bell peppers, pea pods, and matchsticked or grated carrot. Toss with a wooden spoon or wooden spatula until crisp tender, about 3 minutes.

Step 3

Add in the minced garlic and the whites of the green onion and toss until fragrant, about 30 seconds. Push the vegetables to the side to create a well in the middle. Drizzle another teaspoon of the neutral oil in the well, then pour in the eggs and let them sit undisturbed for 30 seconds before stirring to scramble. Scramble the eggs for 15 seconds, then stir the vegetables into the eggs. Cook for 10 more seconds and transfer to a plate.

Step 4

Return the wok or pan to the heat, drizzle in the remaining teaspoon of neutral oil, and toss the noodles into the oil. Stir fry for about 1 minute.

Step 5

Stir the sauce once more, pour it over the noodles and toss to coat. Bring the sauce to a boil, gently tossing the noodles in the sauce constantly until most of the sauce has been absorbed.

Step 6

Add the vegetables and eggs back in and toss to evenly distribute.

Step 7

Transfer the noodles to a serving bowl and garnish with the chopped cilantro and peanuts. Serve hot or warm.

Step 8

Store leftovers in an airtight container for up to 5 days.