Begin by bringing a large pot of salted water to a boil over high heat. Add the fresh egg noodles and cook according to package instructions until al dente, approximately 3-5 minutes. Once cooked, drain the noodles in a colander and toss them with a drizzle of sesame oil to prevent sticking. Set aside while you prepare the stir-fry.

In a large wok or non-stick skillet, add a mix of vegetable oil and a splash of sesame oil. Heat over medium-high heat until shimmering, roughly 2-3 minutes.

Once the oil is hot, quickly add minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds until fragrant.

Introduce the julienned red bell pepper, broccoli florets, sliced mushrooms, and julienned carrot to the wok. Stir-fry the mixture for 4-5 minutes, or until the vegetables are tender-crisp and brightly colored.

Next, add the cooked egg noodles to the wok with the sautéed vegetables. Toss everything together gently for about 2 minutes to incorporate the ingredients well.

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, and ground white pepper until smooth.

Pour the prepared sauce over the noodle and vegetable mixture in the wok. Toss everything together for another 2-3 minutes until all ingredients are evenly coated and heated through.

Remove the wok from heat and toss in the sliced green onions. Gently mix until they are just incorporated.

Transfer the stir-fried noodles to a serving platter, allowing the vibrant colors to shine. Sprinkle toasted sesame seeds on top for added crunch and a nutty flavor. For an extra pop of freshness, garnish with fresh cilantro, if desired.

Serve your Savory Asian-Style Stir-Fried Cafeteria Noodles warm, either in bowls or family-style on a platter.