Bring 2 cups of water to a rolling boil in a medium saucepan. Add a pinch of salt, then stir in the noodles. Cook for about 4-6 minutes or according to the package instructions until just tender. Drain the noodles in a colander and rinse with cold water to prevent sticking.

Finely chop 2-3 garlic cloves. In a small pan, heat ½ teaspoon of oil over medium heat and add the garlic. Cook for 30-45 seconds until the garlic turns a beautiful golden brown and releases a nutty, caramelized aroma. Remove from heat immediately to avoid burning.

Heat a wok or large pan over high heat and add a little extra oil if needed. Toss in 1 broken dry red chili and allow it to infuse the oil for about 30 seconds. Then add 25g of sliced onions and sauté for about one minute until they begin to soften.

Add the pre-cooked burnt garlic to the pan along with the vegetables: 20g julienned carrots, 15g sliced capsicums, 10g chopped button mushrooms (if using), 15g chopped broccoli, and 15g shredded cabbage. Stir-fry quickly for 1-2 minutes so that the vegetables remain crisp-tender.

Introduce the drained noodles into the pan and add 1 teaspoon of light soy sauce along with ½ teaspoon of vinegar. Toss everything together for about 30 seconds until well combined and heated through.

Garnish with 20g of sliced spring onions and serve immediately while hot and fragrant.