Bring a large pot of water to a boil, then add the noodles and cook until just al dente, about 2-3 minutes. Drain and toss with a teaspoon of sesame oil to prevent sticking. Set aside.
Preheat your wok or skillet over high heat until it shimmers, then add vegetable oil. Once hot and sizzling, add the sliced bell peppers and carrots. Stir-fry for 2-3 minutes until vegetables are crisp-tender and lightly charred around the edges, filling your kitchen with a sweet, smoky aroma.
Push the vegetables to one side of the pan, then add a little more oil if needed and toss in the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant and sizzling, filling the air with a warm, spicy scent.
Add the cooked noodles to the pan, tossing quickly with the vegetables and aromatics. Pour in soy sauce and continue tossing for 1-2 minutes, allowing the noodles to crackle and develop a slightly smoky, caramelized sheen.
Cook for another minute, stirring constantly to ensure everything is evenly coated and heated through. The noodles should be bouncy, slightly charred, and glistening with sauce. Taste and adjust soy sauce if needed.
Remove the wok from heat and sprinkle chopped green onions over the top. Finish with a drizzle of sesame oil for added aroma and flavor. Toss gently to combine.
Serve immediately in bowls, enjoying the smoky aroma, vibrant colors, and bouncy texture of your homemade vegetable lo mein. For an extra kick, sprinkle chili flakes if desired.
