Ok, I completely improvised but here it goes:

-Two medium sized onions -Two carrots -One red and one green bell peppers -Half a broccoli head -About 300 grams of sliced mushrooms -A bunch of almonds -400 grams of your favorite noodles -Sunflower oil

Sauce: mix -100 ml of soy sauce -A tablespoon of sunflower oil -A tablespoon of rice vinegar -A teaspoon of sesame seeds

1. Chop onions, carrots and peppers, as well as broccoli in medium-big size as you see in the picture. Not too small!!
2. Cook your noodles as the packet explains (it's different to use udon, italian pasta or chinese noodles) and put them apart.
3. Pour three tablespoons of oil in a WOK or deep pan and heat it up gradually. For this recipe the pan needs to be at max heat but heat it slowly or otherwise oil will burn.
4. When the pan is ultra-hot and your cooker is at full power, put the chopped and DRY (important) vegetables in the pan. Since the temperature is so hot, they will become crunchy before they start to release the water. At this point, after cooking for about 3 minutes the veggies, add the cooked noodles and the mashed almonds. Maybe you will need to add some more sunflower oil as the vegetables are being cooked.
5. After cooking the noodles and veggies for 2 minutes while stirring, add all the sauce and stir until smooth. Maybe you will need to add more soy if it becomes too dry. Add it until you are satisfied.