Chilli Garlic Noodles

1. 1
   boil · ~10 min

   Boil the noodles until just tender.

   Bring a large pot of water to a rolling boil. Add salt and noodles. Cook until al dente — about 1 minute less than the package says. Drain immediately and rinse under cold water to stop the cooking. Drizzle a few drops of oil and toss gently to prevent sticking.

   TIPDon't overcook — the noodles will fry again in the wok.
2. 2
   prep

   Get all vegetables and sauces ready.

   Chop garlic, ginger, slice onion, bell pepper, and carrot. Keep everything within arm's reach — the stir-fry moves fast once the wok is hot.

3. 3
   other · ~2 min

   Flash-fry the aromatics in hot oil.

   1.Heat oil in a wok over high heat until it shimmers.

   2.Add chopped garlic and ginger. Stir constantly for 30 seconds until fragrant and lightly golden.

   3.Add slit green chilies and sliced onion. Stir-fry for 1 minute on high heat.

   TIPThe wok must be smoking hot for that authentic street-food char.
4. 4
   other · ~2 min

   Add the vegetables and stir-fry on high.

   Toss in the sliced bell pepper, julienned carrot, and white parts of the spring onion. Stir-fry for 2 minutes. The vegetables should soften slightly but still retain a crunch. Add a pinch of salt and black pepper.

5. 5
   other · ~3 min

   Toss noodles with sauces until combined.

   1.Add the drained noodles to the wok.

   2.Pour red chili sauce, soy sauce, and vinegar over the noodles.

   3.Using two spatulas or a tossing motion, stir-fry everything on high heat for 2-3 minutes until the sauces coat each strand evenly.
6. 6
   garnish

   Finish with spring onion greens and serve immediately.

   Turn off the heat. Sprinkle the reserved spring onion greens on top and give a final toss. Transfer to serving plates and serve hot.

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