Chinese Jump-Fried Vegetable Noodles

Happy belated Chinese New Years to you all.. I'm a little late sharing this  recipe with you but after trying the the recipe you will forgive me.
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Chinese Jump-Fried Vegetable Noodles

Serves 2

8 oz. vermicelli noodles (or Korean glass noodles, if you can find them)
2 tbsp reduced-sodium soy sauce
1 ½ tbsp granulated sugar
1 tsp sesame oil
4 scallions, white and green parts separated and sliced thin
1 cup julienne carrots (about 2 medium carrots)
1 red bell pepper, sliced thin
2 cloves garlic, minced or grated
About 5 shiitake mushrooms thinly sliced
1 tbsp canola oil

For garnish:
1 tsp toasted sesame seeds
Green tops from scallions, sliced
A drizzle of sriracha

Fill a large bowl with very hot tap water. Add the noodles and soak for 15 minutes or until soft an pliable.

In another small bowl , mix soy sauce, sugar, and sesame oil.

Heat a large sauté pan over high heat, then add about a tsp of the oil. Cook the scallions and garlic for 1 minute, then pour into a bowl. Repeat the steps for all of the veggies individually (each should cook for about a minute) adding a little bit more oil to the pan for each step.

Drain the noodles, leaving a little bit of water, then add to the hot pan. Add the sauce and veggies and cook for about a minute until the noodles are very soft, slightly charred, and everything is coated with the sauce.

Serve with the scallion tops, a sprinkle of sesame seeds, and a drizzle of sriracha.