Bring a large pot of water to a rolling boil. Add noodles and cook according to package instructions—usually 3–5 minutes for fresh, 7–8 minutes for dried. Drain and rinse under cold water to stop cooking; toss with a drizzle of oil so they don’t stick.

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and red pepper flakes. Set aside. (Here’s the thing: tasting your sauce now saves you from surprises later.)

Warm a large nonstick skillet or wok over medium-high heat. Add vegetable oil; swirl until shimmering.

Toss in garlic, ginger, and the white parts of green onions. Stir constantly for about 30 seconds—until fragrant but not browned.

Slide in carrots and peas. Cook 2–3 minutes, stirring so they stay crisp-tender. You’re aiming for bright color and just a hint of bite.

Push veggies to the edges, add noodles to the center, then pour sauce over top. Use tongs or two spatulas to gently toss, coating every strand.

Stir in bean sprouts and the green tops of the onions. Heat through for 1 minute. Taste and adjust: more soy if you like salt, extra honey if you want sweetness.

Transfer to a warm platter, sprinkle sesame seeds, and dig in while it’s steaming hot.