Ingredients
Scale
- 8 oz noodles (hakka noodles or spaghetti)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup sliced carrots
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic, ginger, and green chilies. Sauté for a minute until fragrant, being careful not to burn the garlic.
- Add sliced onions, bell peppers, and carrots to the pan. Stir-fry for 2-3 minutes until slightly softened.
- Add soy sauce, chili garlic sauce, vinegar, and sugar to the pan. Mix well.
- Add the cooked noodles to the pan. Toss well to coat the noodles evenly with the sauce.
- Season with salt to taste. Stir-fry for another 2-3 minutes until heated through.
- Garnish with fresh cilantro and serve hot.
Notes
Adjust the amount of green chilies and chili garlic sauce to your desired spice level. You can also add other vegetables like cabbage, mushrooms, or spring onions. For a protein boost, add cooked chicken, shrimp, or tofu. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg