Chili Garlic Noodles

How to Prepare

1. Boil 2.5 kg of noodles in a large pot of salted water until al dente, about 6-8 minutes. Drain and rinse with cold water to prevent sticking. Set aside.
2. Heat 200 ml of vegetable oil in a large wok over medium-high heat.
3. Add 100 g minced garlic and 10 chopped green chilies. Sauté for 1-2 minutes until fragrant.
4. Add 500 g sliced bell peppers
5. 400 g sliced carrots, and 300 g chopped spring onions. Stir-fry for 3-4 minutes until slightly tender.
6. Add 100 ml soy sauce
7. 50 ml chili sauce
8. 30 ml vinegar
9. 2 tbsp sugar
10. 1 tsp salt, and 1 tsp black pepper. Mix well to combine.
11. Toss in the cooked noodles and mix thoroughly to coat them with the sauce and vegetables. Stir-fry for another 2-3 minutes.
12. Garnish with additional chopped spring onions and serve hot.