By Shreya Sarpal
April 1, 2026
A sizzling wok toss of noodles with garlic, soy, and crunchy veggies creates that classic street-style Shanghai noodles flavour - slightly smoky, saucy, and perfectly coated for a quick, slurp-worthy meal at home.
200 g boiled noodles 1 tbsp oil 1 tbsp chopped garlic 1 sliced onion ½ cup shredded cabbage ½ cup sliced capsicum 1 julienned carrot 1 tbsp soy sauce 1 tbsp chilli sauce 1 tsp vinegar ½ tsp black pepper Salt to taste
Heat oil in a wok until hot, then add garlic and sauté till aromatic but not burnt.
Add onion, cabbage, capsicum, and carrot; stir-fry on high flame for 2-3 minutes for crunch.
Toss in boiled noodles and mix quickly without breaking them.
Add soy sauce, chilli sauce, vinegar, pepper, and salt; toss well to coat evenly.
Cook for another minute on a high flame and serve hot with extra chilli sauce if needed.