To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic

Add 2 tablespoons of sesame oil

Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)

Boil the water for your ramen noodles

In the last five minutes, add in the sugar snap peas

Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes

Make a batch of the stir fry sauce and have it ready to use

Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet

Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce

Serve and enjoy!