Cook noodles according to package instructions. Rinse in cold water then toss in a bit of olive oil so they don't stick together.
1
Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside.
2
Heat olive oil in a large skillet or wok over medium high heat. Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside.
3
Add in garlic and cook for an additional minute. Make a well in the center of the veggies and add 1 tbsp of oil. Add in the whisked eggs and stir until the eggs are cooked.
4
Add the sauce and noodles to the pan and toss to combine.
5
Stir in the green parts of the green onions, cilantro, and the juice of one lime. Serve immediately with lime wedges for serving, if desired.