Chilli Garlic Noodles with Stir Fried Asian Greens

Instructions

1. 1

   Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.

2. 2

   Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.

3. 3

   Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.

4. 4

   Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.

5. 5

   Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.

6. 6

   Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.