Mushroom and Bell Pepper Stir-fry with Noodles

1. Cook the Noodles

1. Bring a medium pot of water to a rolling boil.
2. Add the noodles and cook according to the package directions until just tender (usually 3 to 5 minutes).
3. Drain thoroughly and rinse briefly under cold tap water to stop cooking and keep them from sticking together. Set aside.

2. Mix the Sauce

1. In a small bowl or ramekin, stir together the soy sauce, sugar, water, and black pepper until the sugar dissolves.

3. Sear the Vegetables

1. Heat 1 tablespoon of neutral oil in a large frying pan or wok over high heat.
2. Add the sliced mushrooms in a single layer. Let them cook undisturbed for 2 to 3 minutes until deeply browned on one side, then toss and cook for another 2 minutes.
3. Add the remaining tablespoon of oil along with the sliced bell pepper and minced garlic. Stir-fry briskly for 2 to 3 minutes until the bell pepper is crisp-tender and the garlic is fragrant.

4. Toss and Finish

1. Add the drained noodles directly into the pan with the vegetables.
2. Pour the prepared sauce over everything.
3. Toss continuously using tongs or spatulas over high heat for 1 to 2 minutes, making sure the sauce evenly coats the noodles and thickens slightly.
4. Remove from the heat and serve immediately.