Step 1

For the sauce: In a large, heatproof bowl, whisk together the oyster sauce, ginger, soy sauce, vinegar, honey and sesame seeds.

Step 2

For the noodles: In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the noodles and cook, stirring with a slotted spoon so they don’t clump or stick to the bottom, 3 to 4 minutes. In a large colander, drain the noodles, reserving 1/2 cup cooking liquid.

Step 3

In a small bowl, whisk 3 tablespoons of the hot cooking liquid with the cornstarch until smooth, then whisk into the bowl of sauce to thicken. Add the hot noodles. Stir to coat the noodles.

Step 4

For the vegetables: Heat the wok (or a sauté pan) over medium heat and add the coconut oil. When the oil begins to smoke lightly, add the carrots, broccoli and mushrooms and cook over medium-high heat until tender, 3 to 5 minutes. Add the garlic and scallions, stirring, and cook 1 to 2 minutes more. Season with salt. Add the vinegar.

Step 5

Pour the contents of the wok into the bowl with the noodles and sauce. Toss thoroughly to combine. Taste for seasoning. Add more soy sauce if necessary. Add the red pepper flakes, if using.