Kritika Handa
Cook noodles in boiling water with a little salt and oil. Drain and set aside once soft.
In a pan, stir-fry julienned carrots, cabbage, capsicum, and onions until slightly tender but still crunchy.
Toss in finely chopped garlic and ginger for a burst of flavor, sautéing until fragrant.
Add soy sauce, tomato ketchup, and a dash of vinegar for a tangy, savory kick.
Stir in the boiled noodles, coating them evenly with the veggies and sauce mixture.
Add a pinch of black pepper, red chili flakes, and salt to enhance the taste.
Garnish with spring onions and serve hot for a delicious, kid-approved chowmein.