Savory Egg Noodle Stir-Fry with Carrots and Peppers

1.Cook the egg noodles according to package instructions until al dente. Drain and set aside.

2.In a small bowl, beat the eggs and mix in the baking soda. Set aside.

3.Heat the vegetable oil in a large skillet or wok over medium-high heat.

4.Add the minced garlic and sauté for about 30 seconds until fragrant.

5.Add the julienned carrots and sliced bell peppers to the skillet. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.

6.Push the vegetables to one side of the skillet and pour the egg mixture into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

7.Add the cooked egg noodles to the skillet, followed by the soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together until well combined and heated through, about 2-3 minutes.

8.Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.