Sauted vegetables spiced with black pepper, chilli and soy sauces mixed into the cooked noodles, make it very appetizing and a hoelsome meal.  I typically use the Ching's Secret Red Chilli Sauce to give it a tangy and spicy twist to the noodles. But you can use any green chilli or red chilli sauce that is available in the market, but preferably asian sauces.

Cooking time: about 20 minutes
Preparation Time: 20 minutes
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Ingredients

• 1 packet Ching's Secret Hakka Veg Noodles or any other brand noodles
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• ½ cup thinly sliced carrots
• 1 cup thinly sliced green bell peppers
• ½ cup thinly sliced cabbage
• ½ cup thinly sliced onions
• ½ cup chopped spring onion leaves
• 1 teaspoon black pepper powder
• 1 tablespoon of Ching's Secret Red Chilli Sauce or any other asian red chilli sauce
• 2 tablespoons Ching’s Secret Green Chilli Sauce or any other asian green chili sauce
• 1 teaspoon of green chilli white vinegar
  
• 4 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook the noodles according the instructions in the package. Cool the noodles immediatly by running it under cold water. Add a tablespoon of oil to the cooled noodles and keep aside.

Heat oil in a frying pan; add ginger, garlic, sliced onions, carrots, green bell peppers, cabbage and sauté on high until it has a cooked and crisp texture.

Add pepper powder, chilli sauces, vinegar, salt and cooked noodles, stir well until all the vegetables get blended well with the noodles.

Note

This dish can be meal of its own or can be eaten with any of the Asian sauces for example Eggplant with ginger and soy sauce