Veggie Packed Chow Mein, delicious & tasty!

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Prepare medium carrot, fine julliene or shredded, about 100 g.
Provide garlic cloves, finely mincdd.
You need to prepare red pepper, fine julienne.
You need to prepare piece of ginger, finely minced, about 1 tbsp.
Use scallion stalks chopped, separate whites and greens.
You need bean sprouts.
You need asian egg noodles.
You need miso paste.
Use soy sauce.
You need sesame oil.
You need to prepare salt.
You need to prepare pepper.
Prepare \4 tsp chinese five spice.
You need to prepare chili oil.
You need sriracha.
Use oyster sauce.
Prepare fish sauce.
Use miso paste.

Short Tips:

The first, most important step is to prepare all your veggies. Then separate them. We'll be cooking cooking in batches and having them all ready to go or your "mis en place" if you want to get fancy. We'll organize them by similar cook times. Group the red pepper and carrots, the garlic and ginger, scallion whites and snow peas, 1/2 the scallion greens and bean sprouts..
Combine soy sauce, sesame oil, chili oil, oyster sauce, fish sauce, salt, pepper, chinese five spice, sriracha and miso paste..
Heat the wok over high heat. Add a tbsp of oil and heat until smoking. While waiting, grab a large bowl to transfer your ingredients to as they cook.
Add carrots and peppers. Contnuously toss the veggies coating them with oil and preventing burning. Cook until the peppers are fragarant and the carrots are flexible like noodles. Transfer to you large bowl..
Now for the snap peas and scallion whites. Give the pan about a minute to heat up where the oil is smoking again. Throw them in and toss to coat. Don't toss these around like the carrots and peppers. Try to spread them out as much as you can to get the most direct veggie to pan contact. Leave them for 30 seconds, then toss them around and repeat. Do this 4 or five times or until you're satisfied with the browning..
Add garlic and ginger, cook until fragrant, about 30 seconds. Then add scallion greens and bean sprouts, cooks for 60 second or until greens soften.
Mix them all together. Add oil to pan allow to heat up and grab your noodles and 2 cups of water..
Add noodles and a 1/4 cup of water, as the water evaporates continue to add it by the quarter cup. You can continue to toss for about 30 seconds in between each time you add water. After the first 1/4 cup dries up add a tsp of sesame oil and toss to coat to prevent sticking..
Make a well in the middle of the wok and put your vegetables in the middle. Pour souce over your mix and then mix them all together. Cook for about 60 seconds, then remove from heat..
The whole stir fry should only take about ten minutes. If you're going to cook a stir fry to accompany your noodles nows the time..

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