Wash and slice all your vegetables. Cut the mushrooms into bite-sized pieces, julienne the carrots, and chop the bok choy, separating the white parts from the greens. Whisk together the sauce ingredients until smooth and well combined.

Bring a pot of water to a rolling boil over high heat. Add the noodles and cook according to package instructions, usually around 3-5 minutes, until tender. Drain and rinse noodles under cold water.

Heat a large wok over high heat, adding peanut oil. Once shimmering, add carrots and shiitake mushrooms. Sauté for 2-3 minutes until slightly softened.

Add bok choy white parts and fresh ginger, stir for about 1 minute until greens begin to wilt. Pour in the prepared sauce and add cooked noodles, flipping to coat everything evenly.

Return any reserved mushrooms and bok choy greens to the pan, tossing everything for another 1-2 minutes until noodles are heated through and veggies are vibrant.

Plate the stir-fried noodle dish, garnishing with sliced green onion tops and toasted sesame seeds. Drizzle with chili oil if desired, and serve hot.