1. Heat 2-3 tablespoons (30-45 ml) of oil in a wok or large skillet over medium-high heat, roughly 400°F (200°C).

2. Add sliced onions and cook until they start to soften, about 3-4 minutes.

3. Add 2-3 cloves of minced garlic and cook for another minute, stirring constantly to prevent burning.

4. Add sliced bell peppers and cook until they're tender-crisp, about 4-5 minutes.

5. Add 1 cup (120g) of sugar snap peas and cook for an additional 2 minutes.

6. Slice 1 pound (450g) of sausage into bite-sized pieces and add it to the wok.

7. Cook, stirring occasionally, until the sausage is browned and cooked through, about 5-6 minutes.

8. Meanwhile, cook 8 ounces (225g) of egg noodles according to the package instructions, usually boiling them in water for 8-10 minutes or until al dente, then drain.

9. To serve, place the noodles on a plate, top with the sausage and vegetable mixture, and garnish with additional salad onions and 1 tablespoon (15g) of sesame seeds.

10. Serve hot, straight from the wok.