Chop finely or coarsely grind garlic in a motor pestle. along with green chili (if you are adding). I didn't use any green chili.
4-5 Garlic Cloves
Shred the vegetables thinly or in long strips. You can use knife or a mandoline for the same.
1 cup Mixed Colored Bell Peppers, ½ Cabbage(green/purple)thinly sliced/shredded, 1 Carrots
Keep all the other veggies and sauces ready.
You can mix and keep all the sauces ready in a bowl. Here I have added one by one just for the demo pics.
In a wok or pan, add oil, when the oil hot add garlic and sauté for a few seconds, add onions.
2-3 tbsp Oil(Peanut/Sesame/Olive), 1 medium Onion(thinly sliced)
Sauté onions till these start turning pink.
Add the bell peppers and keep stirring. Cook for 1-2 minutes. I didn't add carrots this time as I didn't have any, you can add julienned carrots along with bell peppers.
1 cup Mixed Colored Bell Peppers, 1 Carrots
Add cabbage at last, as it cooks very fast. Keep stirring the veggies.
½ Cabbage(green/purple)thinly sliced/shredded
Add sauces and mix well. Also add salt. Check the amount of salt you are adding as, the sauces already have some amount of salt.
2 tbsp Soya Sauce, 1-2 tbsp Siracha/Ginger Garlic Sauce, 1 tbsp Tomato Ketchup, 1-2 tbsp White Vinegar/Apple Cider Vinegar, Salt as per taste
Add noodles and stir fry on high flame, stirring continuously.
Once the noodles are coated with sauces and mixed nicely with veggies.
Add black pepper. Take off the flame and garnish with spring onions/scallions.
1 tsp Black Pepper, Spring Onions greens