Noodles with Vegetables

Method

1. Bring a pot of water to a boil, add salt, then turn off the heat. Add the noodles and let them sit for about 4 minutes (or follow package instructions). Drain and rinse with cold water to stop cooking.
2. Prepare the vegetables: slice bell pepper (remove seeds and white pith) into thin strips. Slice carrot, zucchini (use only the green part), cabbage, spring onion (separate white and green parts), garlic, and ginger finely.
3. Heat oil in a wok or large pan over high heat. Add garlic and ginger and stir-fry for about 1 minute, being careful not to burn them.
4. Add the hardest vegetables first: bell pepper, cabbage, zucchini, and carrot. Stir-fry for a few seconds until slightly softened.
5. Prepare the sauce: mix dark soy sauce, regular soy sauce, and Chinese wine in a small bowl.
6. Add the white parts of the spring onion to the wok.
7. Add the drained noodles and pour the sauce over them. Toss everything together to combine thoroughly.
8. Taste and adjust seasoning if needed. Garnish with the green parts of the spring onion.
9. Optional: add chili or chili oil for a spicy kick.