Speedy Instant Noodle Stir-fry with Mixed Vegetables

1.Cook the instant noodles according to package directions until just tender (al dente), usually 3-4 minutes. Drain the noodles well, reserving about 1/4 cup of the cooking water if desired, and set aside.

2.While the noodles cook, prepare the sauce by whisking together the soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper in a small bowl.

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

4.Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

5.Add the pre-cut mixed vegetables to the skillet. Stir-fry for 3 to 4 minutes until they are crisp-tender.

6.Pour the prepared sauce mixture over the vegetables and stir quickly to coat. Add the reserved noodle water (or plain water) if the sauce seems too thick.

7.Add the drained cooked noodles to the skillet. Toss everything together vigorously for 1 to 2 minutes until the noodles are evenly coated with the sauce and heated through.

8.Remove from heat. Serve immediately, garnished with sliced green onions and toasted sesame seeds, if using.