Step 1

Cook noodles of choice according to package directions, drain and rinse.

Step 2

While the noodles are cooking, wash and chop up the onion, pepper into small pieces and shred the cabbage and carrots (or use a bag of pre-shredded cabbage.)

Step 3

Heat 2 tablespoons of oil in a large wok and stir fry the onions for 1 minute, then add the remaining veggies and 1/4 teaspoon salt, and cook over a high heat for 3 more minutes before transferring to a large bowl.

Step 4

Turn the heat to low and add 1/3 cup of oil, 1/4 cup garlic Chile sauce, and 3 cloves of garlic and stir. Allow the garlic Chile sauce and oil to warm for about 5 minutes to let the flavors blend.

Step 5

Add 2 tablespoons of soy sauce and 2 tablespoons of seasoned rice wine vinegar to the oil and stir.

Step 6

Then toss in the cooked noodles and veggies and mix well.

Step 7

Garnish with 1/4 cup of chopped green onions.