Easy Asian Noodles

I've made this quick and easy lo mein-style noodle and vegetable dish several times now, and have received rave reviews! My teenage daughter brought it home from her foods class at school and made it for me first. I've tweaked the recipe slightly to include more vegetables and less meat or no meat. I replaced some of the soy sauce with oyster sauce to heighten the flavor and makes the dish more authentic. You can substitute the oyster sauce with soy sauce or tamari sauce if you prefer. The recipe has very little “kick” with the particular type of Asian chili paste I used, especially after it's mixed with the noodles and vegetables. Feel free to add more spiciness with hot sauce (like Thai garlic chili sauce or sriracha sauce) to your liking. Taste as you go along to assess the spiciness. I try to use vegetables that don't take too much time to cut and take advantage of shortcuts like using a potato peeler to cut the carrots, buying pre-sliced Portobello mushrooms, or pre-packaged sugar snap peas. I was even able to slice the red bell pepper in seconds with my vegetable spiralizer. Pre-packaged shredded broccoli and carrots also work great in this recipe.  I can make the whole recipe in 20 minutes or less by using these tricks! The leftovers are great, too.
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Noodles Ingredients

1 1/2 Tbsp real maple syrup or raw honey 3 Tbsp reduced-sodium tamari or soy sauce 1 1/2 Tbsp oyster sauce 1 1/2 Tbsp Asian chili-garlic paste Asian hot sauce to taste (optional) 1-12 oz. package of angel hair pasta or brown rice noodles 1 Tbsp sesame oil 1 Tbsp high-heat-tolerant oil (like Canola or refined safflower oils) 5 - 6 gloves garlic, crushed 1 Tbsp fresh ginger root, finely grated 4 to 5 cups vegetables of your choice (carrots, red bell peppers, sugar snap peas, green beans, mushrooms, cabbage etc…) 1/2 Ib. flank steak, skirt steak, or top loin sirloin steak, thinly sliced (optional)