Begin by boiling water in a large pot. Add the noodles and cook according to package instructions until al dente, ensuring they remain firm.

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process.

In a skillet or wok, heat the vegetable oil over medium-high heat.

Add the bell peppers, carrots, and broccoli to the skillet. Cook for 3-5 minutes until they are tender yet still crisp.

Stir in the minced garlic and cook for an additional minute until fragrant.

In a small bowl, mix the soy sauce, hoisin sauce, sriracha, and sesame oil.

Add the drained noodles to the skillet with the vegetables. Toss everything together to coat the noodles evenly with the sauce.

Remove from heat and garnish with sesame seeds and sliced green onions.