In a wok over medium-high heat, add 2 tablespoons of cooking oil. Once the oil is hot, add the minced garlic and stir-fry until it turns lightly golden and fragrant.
Add the mixed chopped vegetables and let them cook briefly until they start to soften, then stir to combine. You can adjust the cooking time depending on how crunchy you like your vegetables.
Push the vegetables to the sides to create a space in the center, then add the cooked egg noodles along with the mushroom sauce, soy sauce, and a little sugar.