Heat a large wok pan using medium high heat. Once the wok is hot, add a about half a tablespoon of oil to the pan.

Note: With each vegetable that I cook in the pan, I add a pinch of salt and dash of black pepper while the vegetables cook.

Add the mushrooms to the pan and cook for about 2 minutes or until tender.

Remove mushrooms from pan and add a few drizzles of oil to the pan.

Next add the bean sprouts to the pan and cook for about a minute until tender. Remove from pan.

Add a drizzle of vegetable oil to pan if needed, then add the carrots. Cook carrots for about 2 minutes until tender. Then remove carrots from pan.

Add a drizzle of vegetable oil to pan if needed, then add the bok choy. Cook for about 1 minute then remove from pan.

Add a a few drizzles of vegetable oil to the pan if needed. Then add shrimp, cook for about 3 minutes. Add the garlic to the pan and cook the shrimp and garlic for about 30 seconds.

Now add your cooked Chinese noodles, sesame oil, soy sauce, and fish sauce. Toss these ingredients together with tongs.

Turn off heat, add the rest of the vegetables back into the pan. And mix all of the ingredients together.

Garnish with optional green onion.

Then serve.