Bring a large pot of water to a boil, add a pinch of salt, and cook the noodles until just al dente, about 2-3 minutes. Drain and toss with a teaspoon of oil to prevent sticking. Set aside.
While the noodles cook, prepare your vegetables by slicing carrots and bell peppers thinly on a bias. Chop the green onions diagonally, and mince the garlic and ginger finely for maximum flavor release.
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil to create your flavorful sauce. Set aside.
Heat your wok or large skillet over high heat until it shimmers. Add vegetable oil, then toss in the finely chopped ginger and minced garlic, cooking for about 30 seconds until fragrant and slightly golden.
Add the sliced carrots and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften and develop a slight char, releasing a smoky aroma and vibrant color.
Push the vegetables to one side of the wok. Place the drained noodles directly into the empty space. Let them sit undisturbed for about 30 seconds to develop a light sear, then toss everything together to combine.
Pour the prepared sauce evenly over the noodles and vegetables. Toss vigorously for 1-2 minutes, ensuring each strand is coated and glossy, and the sauce starts to caramelize slightly.
Add the sliced green onions and a drizzle of sesame oil. Toss again to distribute evenly, then remove from heat. The dish should look glossy, fragrant, and just slightly sticky.
Serve immediately in shallow bowls, garnished with extra green onions if desired. Enjoy the vibrant flavors and satisfying texture of this quick, flavorful vegetable lo mein.
