Cook the egg noodles according to package instructions, drain, and set aside.

If using fresh noodles, rinse them under cold water to prevent sticking.

Heat vegetable oil in a wok over medium-high heat.

Add bell pepper, carrots, broccoli, and snap peas. Stir-fry for about 5-7 minutes until tender-crisp.

Push the vegetables to one side of the wok and pour the beaten eggs into the other side.

Scramble the eggs until fully cooked, then mix with the vegetables.

Add the cooked noodles to the wok.

Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through.

Season with salt and black pepper to taste. Serve hot.