Vegetable Noodles

How to Prepare

1. Boil 2.5 kg of noodles in a large pot of water with a pinch of salt and 2 tbsp of oil until al dente (about 5-7 minutes). Drain and rinse with cold water to prevent sticking. Set aside.
2. Heat 10 tbsp of vegetable oil in a large wok over high heat.
3. Add 10 cloves of minced garlic and 5 inches of grated ginger. Sauté for 30 seconds until fragrant.
4. Add 5 sliced onions
5. 10 sliced bell peppers (mixed colors)
6. 1 kg of shredded cabbage, and 500 g of julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender but crisp.
7. Add 10 tbsp of soy sauce
8. 5 tbsp of vinegar
9. 5 tbsp of chili sauce
10. 5 tbsp of tomato ketchup
11. 5 tsp of black pepper powder, and salt to taste. Mix well.
12. Add the boiled noodles to the wok and toss everything together on high heat for 2-3 minutes to combine flavors.
13. Garnish with 1 cup of chopped spring onion greens and serve hot.