Finely chop the white part of
Scallions (1 cup)
. Finely chop and reserve the green part for garnish.
Bring a large pot of water to a boil. Add
Salt (1 Tbsp)
Vegetable Oil (1 Tbsp)
and mix. Add the
Vermicelli Noodles (1 packet)
into the water.
Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
Vegetable Oil (3 Tbsp)
in a pan with high sides and then add the
Fresh Ginger (1 tsp)
Garlic (2 cloves)
Quickly add in the white part of the scallions and
Bell Peppers (1 cup)
. Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.
Add in the
Carrots (1 cup)
and mix for a few seconds. Then add the
Sichuan Sauce (2 Tbsp)
. Mix well and let the veggies fry for 1 minute.
Add in the
Green Cabbage (2 cups)
. Mix well and fry for 30 seconds - 1 minute. Season with
Cane Sugar (1 pinch)
Salt (3/4 tsp)
Ground Black Pepper (1 tsp)
Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings. Switch of the flame, add in the greens of the spring onion and toss well. Serve hot.