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Bring water to boil for the noodles. Chop the red onion into bite-sized pieces. Finely chop the garlic and ginger. Slice the carrot and quarter the bok choy.
Make the sauce by combining the soy sauce, plant-based oyster sauce, toasted sesame oil, vegetable stock, and potato/cornstarch. Set the sauce aside.
Blanch the chow mein in the boiling water for about 30 seconds. Drain and set aside. Heat a nonstick pan to medium heat. Add 1 tbsp chili oil and swirl around the pan. Carefully add the chow mein and cook for 3-4 minutes. Drizzle another 1 tbsp chili oil over the noodles and carefully flip to cook the other side for another 3-4 minutes. Transfer the crispy noodles to the serving plate.
Place the pan back on medium heat. Add avocado oil followed by the red onions and sauté for a couple of minutes. Add the carrots and sauté for a couple of minutes. Add the garlic, ginger, and mushrooms and sauté for another minute. Add the bok choy and sauté for another minute.
Give the sauce a good stir and add into the pan. Stir and cook for another couple of minutes. Plate the saucy vegetables on top of the crispy noodles.