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Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.
Cook the noodles according to the package direction. Drain and rinse with cold water. Set aside. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking.
Heat a large pan or wok over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add the peppers and carrots. Stir fry for about 4-6 minutes until the veggies are crisp-tender. Keep things moving in the pan to avoid overcooking.
Add garlic and sauté until fragrant. About 30-60 seconds.
Lower the heat to medium and toss in the noodles and bean sprouts. Now pour in the sauce and gently toss to combine well. Cook for 1-2 minutes and frequently toss to warm and coat noodles. Remove from heat and garnish with green onion. Serve and enjoy!