8 ounces chow mein noodles

2 tbsp oil

1 small red onion, sliced

1 medium yellow bell pepper, sliced

1 cup carrots, thinly sliced

3 heads bok choy, cut into quarters

2 tsp ginger, minced

4 cloves garlic, minced

8 ounces mushrooms, sliced

Green onions for serving, if desired

Sesame seeds for serving, if desired

Chow Mein Sauce:

5 tbsp low sodium soy sauce

2 tbsp oyster sauce

2 tsp sesame oil

1 tbsp light brown sugar

1 tbsp rice wine vinegar

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Cook the chow mein noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and rice wine vinegar to create the sauce.
Heat 2 tablespoons oil in a large skillet or wok over medium-high heat.
Add red onion, yellow bell pepper, and carrots, and sauté for 2-3 minutes until soft.
Add bok choy, garlic, and ginger, stir-fry for 2 minutes until bok choy wilts.
Add mushrooms and cook for another 2-3 minutes until they release moisture and start to brown.
Pour the chow mein sauce over the vegetables and toss to coat.
Add the cooked noodles and stir to combine, ensuring everything is evenly coated and heated through.
Serve with optional green onions and sesame seeds as garnish.

Feel free to add protein such as tofu, tempeh, or chicken.

Add extra veggies like snow peas or broccoli for more variety.

For a spicier version, incorporate chili paste or red pepper flakes.