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Mix all the sauce ingredients together in a small bowl. I added nutritional yeast and finely grated (and sifted) a dry shiitake mushroom into the sauce to give it more umami, in the absence of umami-filled (non-vegan) Oyster sauce. You could also add some seaweed powder if you have it. Set the sauce aside to infuse while you prepare the rest of the meal.
Slice the mushrooms thickly, divide broccoli into small, evenly sized bite-pieces. Cut white, firm parts of pak choi into thick slices, gather the green leaves together and cut them in half (if large). Slice red pepper thinly and cut carrot into matchsticks. Arrange the veggies on a large plate or chopping board in this order: mushrooms, broccoli, pak choi white parts, red pepper, carrot, spring onion white parts, pak choi leaves.
Heat up a wok on a medium heat until just smoking. Add 2 tsp of oil and allow it to get really hot - until it starts shimmering.
Add in mushrooms and stir-fry for one minute, until sealed. Next add in, broccoli, stir fry for about 2 more minutes.
Push everything to a side, add another 2 tsp of oil - allow it to heat up, then add firm bits of pak choi, red peppers, carrot matchsticks and spring onions. Stir-fry for 2 minutes and finally add pak choi leaves and allow them to wilt slightly.
Push all the veggies to the side of the wok and add in the sauce to the bottom of the wok. Allow the sauce to bubble a few seconds and then add the noodles.
Mix the noodles into the sauce. If using precooked noodles, handle them gently - shaking the wok back and forth which will allow the noodles to soften from the heat and slowly unravel into the sauce. Mix everything well, ensure the noodles are fully cooked before taking the wok off the pan.
Divide between two bowls. Serve topped with toasted sesame seeds.