Bhutuwa (Stir-Fried Noodles)

Ingredients

• 8 oz Noodles (chow mein or hakka)
• 1/2 medium Onion
• 1/2 medium Carrot
• 1/2 medium Bell pepper
• 1 cup Cabbage
• 2 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 1 tsp Ginger-garlic paste
• 2 tbsp Green onions

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 8 oz of noodles to the boiling water and cook for 8-10 minutes, or until tender but still firm to the bite. Drain the noodles in a colander and set them aside.
2. 2Prepare your vegetables: thinly slice the 1/2 medium onion, cut the 1/2 medium carrot into thin matchsticks, and thinly slice the 1/2 medium bell pepper. Shred the 1 cup of cabbage.
3. 3Heat a wok or large skillet over medium-high heat until a drop of water evaporates instantly. Add the 2 tbsp of vegetable oil and let it heat for 30 seconds until it shimmers.
4. 4Add the 1 tsp of ginger-garlic paste to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn it.
5. 5Add the sliced 1/2 medium onion, matchstick 1/2 medium carrot, and sliced 1/2 medium bell pepper to the wok. Stir-fry for 3-4 minutes, until the vegetables are slightly softened but still have a slight crunch.
6. 6Add the shredded 1 cup of cabbage to the wok. Continue to stir-fry for another 2-3 minutes, until the cabbage is wilted.
7. 7Add the drained noodles and the 2 tbsp of soy sauce to the wok with the vegetables. Toss everything together gently for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the soy sauce.
8. 8Transfer the stir-fried noodles to a serving dish. Sprinkle the 2 tbsp of chopped green onions over the top as a garnish. Serve immediately.

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