Vegetable Prep:

Slice the onions, bell peppers, and cabbage lengthwise to match the shape of the noodles.

Slice the carrot into thin sticks.

Separate the white and green parts of the green onions and chop them finely.

Finely chop the garlic and green chilies.

Noodle Prep:

Boil 2 liters of water in a large pot.

Once the water boils, add 2 tablespoons of salt.

Add the noodles to the boiling water and stir after 30 seconds to prevent sticking.

Cook the noodles until they are 70-80% done (al dente).

Drain the noodles and rinse them under cold water to stop the cooking process.

Once drained, toss the noodles with a little oil to prevent them from sticking together.

Procedure:

Heating the Oil:

Heat a large wok or pan on high flame.

Add oil and let it heat until it starts to smoke slightly.

Cooking the Vegetables:

Add chopped garlic and green

chilies to the hot oil and sauté quickly.

Immediately add the sliced onions (both regular and the white part of green onions) and sauté for about 15-20 seconds.

Add the remaining vegetables: bell peppers, carrots, and cabbage. Stir-fry the vegetables on high heat for about 1-2 minutes. The vegetables should remain slightly crunchy.

Adding the Noodles:

Add the drained and oiled noodles to the pan with the sautéed vegetables.

Quickly add soy sauce, red chili sauce, and black pepper to taste. If desired, add a pinch of Ajinomoto (optional).

Mixing and Final Cooking:

Toss the noodles and vegetables together until well combined. Ensure everything is coated evenly with the sauces.

Stir-fry on high heat for another minute or two until everything is well incorporated and heated through.

Garnish with the chopped green parts of the green onions.

Serve:

Serve the noodles hot and enjoy them immediately. They should be flavorful, slightly spicy, and have a pleasant crunch from the vegetables.