1Prepare the noodles as per packet instructions. I usually drain the water and rinse it lightly in cold water after cooking. I also toss it with little toasted sesame oil (about 1 tbsp or as needed; THE NOODLES WILL STICK TOGETHER) to lightly coat the noodles. Set it aside.
2Make sure to keep all the vegetables prepped since we are going to be cooking all of them on high heat and quickly. In a skillet, add 1 tbsp of toasted sesame oil/peanut oil on high heat. Add the garlic, ginger and onions.
3When slightly soft, add the bell peppers and mushrooms. When the bell peppers get slightly soft yet retain their crispiness, add the bok choy.
4When the leaves start wilting, add the noodles along with the frozen edamame.
Add the Tamari and hoisin sauce and give it a quick toss to incorporate all the vegetables together.