Step 1

Cook the noodles in a large pot of generously salted boiling water.

Step 2

Heat 2 tbsp of peanut oil in a large wok. Fry the onions, carrots and cabbage over a medium high heat for 3-4 minutes, until softened.

Step 3

Add garlic, ginger, beansprouts, white pepper and sea salt then stir fry for 1 minute.

Step 4

Add noodles, sugar and half the spring onions then mix thoroughly. Stir fry for 2 minutes, making sure to keep the ingredients moving.

Step 5

Mix through soy sauce and sesame oil and turn off the heat. Garnish with the remaining spring onions and serve.