Sweet and Sour Noodles

How to Prepare

1. Boil water in a large pot, add a pinch of salt, and cook 2.5 kg of noodles as per package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
2. Heat 10 tablespoons of vegetable oil in a large wok over medium-high heat.
3. Add 10 cloves of minced garlic and 5 tablespoons of minced ginger. Sauté for 1 minute until fragrant.
4. Add 5 sliced bell peppers
5. 5 sliced carrots, and 10 sliced green onions. Stir-fry for 5-7 minutes until slightly tender but still crisp.
6. In a mixing bowl, whisk together 1.25 cups of soy sauce
7. 1 cup of vinegar
8. 25 cups of ketchup
9. 3/4 cup of sugar, and 5 tablespoons of cornstarch dissolved in 1 cup of water to make the sweet and sour sauce.
10. Pour the sauce into the wok with the vegetables. Stir continuously until the sauce thickens, about 2-3 minutes.
11. Add the cooked noodles to the wok. Toss everything together to coat the noodles evenly with the sauce. Cook for another 2-3 minutes.
12. Garnish with additional sliced green onions or sesame seeds if desired. Serve hot.