Bring a large pot of water to a boil, then add the noodles and cook until just al dente, about 2-3 minutes. Drain and rinse with cold water, then toss with a teaspoon of sesame oil to prevent sticking.
While the noodles cook, prepare your vegetables: thinly slice the bell peppers and shred or thinly slice the carrots. Roughly chop the bok choy or cabbage. Mince the garlic and grate the ginger.
Heat your wok or deep skillet over high heat until shimmering. Add two tablespoons of cooking oil and swirl to coat the pan. Once hot, add minced garlic and grated ginger, cooking for about 30 seconds until fragrant and slightly golden.
Add the sliced bell peppers and carrots to the wok, stir-frying for 2-3 minutes until they start to soften and develop a slight char around the edges. Then, toss in the chopped greens and cook for another minute until wilted and vibrant.
In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup or sugar to create your stir-fry sauce. Pour this mixture into the wok, tossing everything quickly to coat all ingredients evenly. The sauce should sizzle and thicken slightly.
Add the drained noodles to the wok, using tongs to toss and combine with the vegetables and sauce. Continue tossing for 1-2 minutes until everything is heated through, glossy, and well coated.
Remove from heat, then drizzle with toasted sesame oil. Garnish with chopped green onions and sprinkle with toasted sesame seeds if using. Give everything one last toss to distribute the toppings evenly.
Serve immediately while hot, fragrant, and vibrant, with a slight char on the vegetables and a glossy coating on the noodles. Enjoy your quick, satisfying vegan chow mein!
