Cook the noodles according to the packaging. For mine, I boil them for 1 minute and then drain and rinse the noodles.
In a large skillet or wok, coat with 1 tbsp of oil and heat over medium-high heat for 30 seconds before adding the noodles to the pan. Try to spread the noodles out as much as possible in the pan so it crisps up.
After 4 to 5 minutes, the noodles would have crisped up, making it easier to flip over. Once flipped, add another tablespoon of oil around the side of the pan.
Let crisp up for another 4 to 5 minutes.
If your noodles are not as golden brown and crispy to your liking, you can repeat these steps again. Set aside when done.
In the same skillet, add ½ tablespoons of oil and sauté the onions, bell peppers, and snow peas for 1 minute.
Add in the mushrooms and green onions and sauté for 1 to 2 minutes.
Add the crispy chow mein noodles back to the skillet and break it up with your wooden spoon, mixing the vegetables in with the noodles.