In a pot, blanch your noodles for 1 minute until loosened. Rinse with cold water and drain.
Then in a large non-stick wok set over high heat, add 1 tbsp avocado oil. Sauteed chinese broccoli, bell peppers and garlic first. Then add bean sprouts. Season with 1 tsp soy sauce, salt, sesame oil, rice mirin, black pepper. Cook until veggies are soft and most of the liquid has evaporated. Remove veggies from wok and set aside.
Add remaining avocado oil and noodles. Season with remaining soy sauce and oyster sauce. Fry until noodles began to steam. Add vegetables back in and mix well. Serve and enjoy!
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