Heat the oil in a large non-stick skillet. Once hot, add the minced garlic, shallot, green onions, and ginger. Sautée for about 3 minutes.
Next, add the carrots, bell peppers, mushrooms, and your favorite green vegetables, and sautée for another 5 minutes, or until carrots are tender but still a little bit crunchy.
In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Add the vegan oyster sauce to a small bowl and dilute it with 2 tbsp of the noodles cooking water.
Drain the noodles and add to the skillet with the vegetables. Add the oyster sauce and stir to coat. Cook for one more minute and serve.
Serve topped with toasted sesame seeds, a squeeze of lime and chopped cilantro!