• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim, peel, and slice carrot on a diagonal into 1/4-inch-thick pieces. Trim and remove strings from half the snow peas (use the rest as you like). Trim scallions; slice crosswise into 1-inch-thick pieces. Peel and mince ginger and garlic. • 4 SERVINGS: Trim all the snow peas.

• In a small bowl, whisk together half the cornstarch and 1/2 cup cold water until smooth. Whisk in sweet soy glaze, soy sauce, and half the vinegar. Set aside. • 4 SERVINGS: Use all the cornstarch, 1 cup water, and all the vinegar.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, carrot, and a pinch of salt. Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add trimmed snow peas and a pinch of salt. Cook, stirring, until veggies are tender, 4-5 minutes. • Add another drizzle of oil to pan, then stir in scallions, ginger, and garlic. Cook, stirring, for 30 seconds. Transfer veggies to a medium bowl. • TIP: Add a splash of water if veggies begin to cook too quickly.

• Pour sauce into pan used for veggies. Bring to a boil over medium-high heat. Simmer until thickened and glossy, 2-4 minutes.

• Once water is boiling, add noodles to pot. Cook for 2 minutes, then drain and add to pan with sauce. • Return veggies to pan. Using tongs, toss until everything is thoroughly coated in sauce.

• Divide noodle stir-fry between shallow bowls or plates. Sprinkle with as many sesame seeds as you like and serve.