Be sure to get the right kind of noodles. These are frozen fresh noodles from the freezer section of the Asian grocery store. Boil them for 6 minutes, then drain and rinse with cold water to stop the cooking. Set aside.

Have all your vegetables and the aromatics chopped or minced.

Stir together the ingredients for the sauce. It is very thick and dark so you might want to thin it later when you finish the dish with water or chicken broth. I prefer to add the cornstarch slurry AFTER I pour the sauce over the noodles. (In other words, don't add the cornstarch and water to the sauce initially - make a slurry and hold that to the side until you have poured the sauce over the noodles and then you can drizzle the slurry in until the sauce thickens up and you get the consistency you desire),

Heat the wok over medium high heat and swirl in some neutral oil. When the wok is hot, toss in the onions, bell peppers, green onions, mushrooms, broccoli, mushrooms, etc., and then add the garlic and ginger (being careful not to let the garlic burn). Stir and toss the entire time. Add the vegetables in the order in which they will cook -- I almost always put the onions in first and the garlic in after. The rest of your ingredients go in according to how long you think they will take to cook.

When the vegetables are cooked but still crisp-tender, add the bean sprouts. And after a minute or two, add the drained noodles. Toss and stir.

Add the sauce. Drizzle in the slurry. Add the sesame sauce if using. Toss the noodles and serve.