Prepare your veggies by cutting them small as mentioned in the ingredients.
Prepare the Sauce. Mix the soy sauce, vinegar, chili sauce, and sugar together. Keep aside.
Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2 ½ minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying.
Place your wok or large pan over low fire and add the oil and stir fry your Ginger and Garlic shortly.
Then add the shredded cabbage and carrot and stir-fry for high heat for 1-2 minutes so that the ingredients get slightly soft.
Now add in the cooked noodles.
Pour the previously prepared sauce and 2 Tablespoon of water, over the noodles. Stir fry and mix the whole content for 2 minutes on high heat or until all the ingredients are slightly soft (don't overcook!). The content should not stick to the wok.
Finish by topping the noodles with the sliced green onion stalks and serve hot directly.
Use fresh Ginger and Garlic chopped fine (⅔ garlic and ⅓ ginger ratio) or Ginger Garlic Paste (convenient and mixes in easily).
You can try this recipe with more or other vegetables. See vegetable ingredient suggestion in the post, above this recipe card.
You can also break in an egg right after stir frying the vegetables by making some space in the pan and pushing vegetables to the border. The egg is then cooked on high heat for a minute and then you just need to break the egg into pieces and you can continue to sitr cook and add the remaining ingredients.