Egg-Celent Noodle Stir-Fry

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

2.In a large skillet or wok, heat the sesame oil over medium-high heat.

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

4.Add the sliced bell peppers and julienned carrots to the skillet. Stir-fry for about 3-4 minutes until they are tender but still crisp.

5.Push the vegetables to one side of the skillet and crack the egg into the empty space. Fry the egg sunny-side up or to your desired doneness, seasoning with a pinch of salt and pepper.

6.Once the egg is cooked, mix it with the vegetables and add the drained noodles to the skillet.

7.Pour the soy sauce and oyster sauce over the noodles and vegetables. Toss everything together until well combined and heated through, about 2-3 minutes.

8.If desired, sprinkle crushed red pepper flakes for extra heat and toss again.

9.Garnish with chopped green onions before serving.