
Heat the oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and chopped scallion, then stir-fry for 10 to 15 seconds, just until fragrant.



Add the sliced onion, julienned carrots, and sugar snap peas. Pour in a small splash of water to help the vegetables steam, then stir-fry for 2 to 3 minutes until bright and slightly tender.


Add the cooked noodles, salt, black pepper, five-spice powder, garlic powder, onion powder, light soy sauce, and dark soy sauce. Toss continuously for 1 to 3 minutes, separating the noodles so they are evenly coated.



Add the bok choy and oyster sauce, if using. Stir-fry for about 1 minute, until the greens are just wilted and the noodles are glossy. Serve hot.


