Easy Vegetable Chow Mein

Wash and dry all the veggies. Finely slice the cabbage, carrot, and bell pepper. Cut the broccoli into small florets and the green beans into 3 cm long pieces.
Finely chop the green chili, ginger (peeled), and garlic cloves.
Cook the noodles following the package instructions, drain the water, add some sesame oil to avoid them from sticking, and reserve.
Combine all the sauce ingredients using a small or medium-sized bowl. Combine by using a whisk until you have an homogeneous sauce.
Add some vegetable oil to a wok and heat to medium-high heat.
Stir-fry the green chili, garlic, and ginger for a few minutes until they become fragrant and slightly softened. If you notice that they are cooking too fast or starting to burn, add a little water to deglaze the wok and keep cooking.
Add sliced red bell pepper, cabbage, green beans,carrot, and broccoli florets. Stir-fry all the veggies together until they start to soften but still have a slight crunch.
Carefully pour in a bit of the cooking Chinese wine and let it cook for a minute or two until it evaporates. Add some water if the veggies are still too crunchy, and cook until the water fully evaporates.
Add the cooked noodles.
Pour the homemade stir-fried sauce over the noodles and vegetables into the wok.
Add sesame seeds. Finally, toss everything together to combine all the flavors and serve.