Begin by slicing your shiitake, oyster, and enoki mushrooms along with carrots, yellow onion, and baby bok choy. Organize these vibrant veggies in bowls for easy access. Next, whisk together the vegetable broth, low sodium soy sauce, rice vinegar, red chili flakes, half of the minced garlic, and cornstarch in a small bowl until smooth, creating a flavorful sauce for the Mushroom Noodles Stir-Fry.

Bring a large pot of water to a rolling boil over high heat. Add the ramen or yakisoba noodles, cooking them according to package instructions, typically for about 5 minutes. Once they’re al dente, drain and rinse the noodles under cold water to halt the cooking process. Set them aside to allow excess moisture to drain while you prepare the vegetables.

Heat a wok or large skillet over high heat, adding 2 tablespoons of peanut oil for a nutty flavor. Once the oil shimmers, toss in the sliced carrots and shiitake mushrooms. Stir-fry these for about 2-3 minutes, until the carrots soften and the mushrooms develop a golden color.

Add the sliced yellow onion and the base parts of the bok choy into the wok, stirring for another 1-2 minutes until the onion becomes translucent. Then, introduce the minced ginger and pour in your previously prepared sauce, allowing it to coat the vegetables. Finally, add the pre-cooked noodles and toss everything together.

Sprinkle the bok choy greens atop the mixture in the pan, allowing them to wilt slightly from the residual heat. Continue to cook, stirring gently for about 1-2 minutes, which provides a fresh crunch to your Mushroom Noodles Stir-Fry while melding all the flavors together perfectly.

Carefully plate your delicious Mushroom Noodles Stir-Fry. Garnish with sliced green onions and, if desired, a sprinkle of sesame seeds or a drizzle of chili oil for an extra pop of flavor.