While the noodles are cooling, wash and slice your vegetables into thin strips (julienne style).

Keep them ready, it makes the stir-frying quick and fun.

Heat some oil in a large wok over high flame.

Add chopped garlic and ginger; let them sizzle for a few seconds to release that mouthwatering aroma.

Throw in the sliced onion, carrot, beans, capsicum, and cabbage.

Stir-fry for 2–3 minutes, just enough to keep them crisp and colourful.

Add your boiled noodles straight into the wok.

Pour in the soy sauce, vinegar, chilli sauce, ketchup, salt, and black pepper.

Now the fun part, toss everything quickly so the noodles get evenly coated with those glossy sauces.

Sprinkle over some fresh spring onion greens.

Give one last toss, turn off the heat, and serve immediately while it’s hot and fragrant.