Prepare your ingredients by chopping vegetables and mincing garlic and ginger.

Boil water in a large pot. Cook egg noodles according to package instructions until al dente; drain and toss with a little vegetable oil.

In a skillet over medium heat, add vegetable oil and sauté bell peppers and carrots until tender-crisp (about 5 minutes).

Add your chosen protein and cook until fully cooked through.

Stir in minced garlic and grated ginger during the last minute of cooking.

Return cooked noodles to the skillet, adding soy sauce and sesame oil. Toss everything together for 1-2 minutes until well combined.