INGREDIENTS

• 250g Noodles (any type of noodles you prefer).
• 2 tbsp Edible Oil (for stir-frying).
• 1 Small Onion, Finely Chopped.
• 1 Bell Pepper, Finely Chopped.
• 1 Carrot, Julienned.
• 2-3 Garlic Cloves, Finely Chopped.
• 1-2 tbsp Soy Sauce.
• 1 tbsp Vinegar.
• 1 tbsp Tomato Ketchup.
• 1 tbsp Amima's Kitchen Hot Schezwan Seasoning (adjust according to spice preference).
• ¼ tsp Sugar (optional, to balance the heat).
• ¼ tsp Black Pepper Powder.
• Pink Salt to taste.
• Spring Onions for garnish (optional).

INSTRUCTIONS

1. Cook 250g noodles in boiling salted water according to package instructions. Drain and set aside.
2. Heat 2 tbsp oil in a large pan or wok over medium-high heat.
3. Add 1 small chopped onion and sauté for 2-3 minutes until it turns translucent.
4. Add 1 bell pepper and 1 julienned carrot to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.
5. Add 2-3 finely chopped garlic cloves and stir-fry for another minute until fragrant.
6. Stir in 1-2 tbsp soy sauce, 1 tbsp vinegar, and 1 tbsp tomato ketchup.
7. Add 1 tbsp Amima's Kitchen Hot Schezwan Seasoning, ¼ tsp sugar (optional), ¼ tsp black pepper, and salt to taste. Mix well to coat the vegetables and spices.
8. Add the cooked noodles to the pan and toss everything together until the noodles are well coated in the Schezwan sauce.
9. Stir-fry for another 2-3 minutes to ensure everything is heated through.
10. Garnish with chopped spring onions (optional) and serve hot.