Place the egg noodles in a bowl of water. Allow to soften, then drain and set aside.
Mix oyster sauce, soy sauce, and half a teaspoon of cornstarch in a cup of water. Set aside.
In a wok, place 2 tbsps of peanut oil.
Stir-fry the carrots, mushroom, and other veggies.
Add the sauce mixture. Stir again.
Add the noodles, then add salt and pepper to taste.