Asian Noodles and Vegetables

This is just a recipe I threw together using up veggies I had in the fridge. The flavor was really good. From start to finish this recipe took me about 25 minutes so its a pretty quick dish to make. I did precut all the veggies so they were all ready to go when I started cooking. Everyone, including kids, loved this dish. It will be on our menu often.

1/2 package of fettucine noodles, cooked, drained, and coated with one teaspoon oil
Any of combination of veggies I used the following
1 onion, sliced thin and halved
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1/2 lb sugar snap peas
1 cup sliced mushrooms
about 1 1/2 cups napa cabbage sliced thin
about 1 cup bok choi, chopped thin
3 garlic cloves, minced
about 2 teaspoons grated fresh ginger

I preheated about 1 tablespoon of oil in a large skillet. I cooked the onion and bell peppers for about 3 minutes then added the snap peas. I cooked for about another 2 minutes then added them to the noodles in a big bowl.
I then preheated about 2 teaspoons of oil and cooked the mushrooms, cabbage, and bok choi for about 2 minutes. I then added those to the noodles and veggies.
I heated about 1 teaspoon more of oil and then cooked the garlic and ginger until fragrant about 30 seconds.

I tossed everything together and preheated another tablespoon of oil. I put everything back in the skillet, along with 3 tablespoons of soy sauce and 1/4 teaspoon red pepper flakes, and cooked for about 5 minutes. I then served up some really tasty noodles.