Chop everything before you start. Since we are going to cook on high heat, it's important to have everything ready to go.Boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only. Once boiled, drain the noodles using a colander and then toss the noodles with 1/2 tablespoon oil so that they don't stick. Set aside.
Heat 2 tablespoons oil in a pan on medium-high heat. Once the oil is hot, add the grated garlic and saute for 30 seconds or so on high heat until it starts changing color.
Then add the sliced onion and jalapeño (or use green chilies) and toss to combine. Cook for around 1-2 minutes stirring often.
Then add the sliced red pepper and carrots. Mix to combine and cook for 2 more minutes on high heat.
Lower the heat and push veggies to the side. Then add the soy sauce, hot sauce (like sambal oelek), rice vinegar, sugar (optional), black pepper and salt. Mix well.
Stir in the boiled noodles and toss to combine the noodles with the sauce and the veggies. Use a fork and a spoon or a pair of tongs to mix everything together. Cook for another minute or so.
Add toasted sesame oil and mix. Turn off heat and garnish with green onions. Serve warm with chilli paneer or gobi manchurian.
The noodles that I have used here are thin noodles that I got from a local restaurant that used these noodles to make hakka noodles. Use any thin wheat noodles, Chings brand hakka noodles are good too.
Add more of the hot sauce for spicier noodles.
Use tamari in place of soy sauce to make these gluten-free.