No, this isn't a meal made from a sulky Smaug or displeased Drogon (whatever fantasy fandom you prefer). These noodles carry a fiery rage only in the best of ways: Spicy orange sauce and Sriracha bring in the kick and the fire to healthy and hearty vegetables, such as bok choy and snow peas, and a bit of scrambled egg adding delicious texture. Angering a dragon isn't a wise move, but if you happen to, we bet serving it this will keep you out of the frying pan and the fire.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Stem, seed, and slice red bell pepper into ¼" strips. Halve strips. Cut mushrooms into ¼" slices. Trim ends off snow peas and halve lengthwise at an angle. Remove any discolored outer leaves from bok choy. Trim ends. Cut stems into ½” slices and coarsely chop leaves.
Start the Mushrooms
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until browned, 3-5 minutes. Remove from burner, set aside, and reserve. Mushrooms will finish cooking in a later step.
Cook the Noodles
Add noodles to boiling water and cook until tender but not soft, 4-5 minutes. Drain noodles in colander and place under cold running water to cool. While noodles cook, cook peppers and bok choy.
Start The Stir-Fry
Return pan with mushrooms to medium-high heat. Add red bell pepper and bok choy stems and leaves to hot pan. Cook, stirring often, until very lightly browned, 3-4 minutes. Add snow peas, white portions of green onions, and garlic. Cook, stirring constantly, until aromatic, 1 minute. Push all vegetables to one side of pan. Add liquid egg to empty side and stir to scramble, 1-3 minutes.
Finish the Stir-Fry
Add spicy orange sauce, noodles, ¼ tsp. salt, and 2 Tbsp. water to vegetables. Stir together, bring to a boil, and remove from burner.
Plate the Dish
Scoop stir-fry onto a plate. Garnish with green portions of green onions and Sriracha (to taste).