Spicy Chowmein with Potato and Capsicum

1.Boil water in a large pot and cook the chowmein noodles according to package instructions until al dente. Drain and set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

3.Add the sliced potatoes to the skillet and stir-fry for about 5-7 minutes until they start to soften.

4.Add the sliced onion, capsicum, and carrot to the skillet. Stir-fry for another 5 minutes until the vegetables are tender-crisp.

5.Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

6.Add the cooked chowmein noodles to the skillet, followed by the soy sauce, chili sauce, vinegar, salt, and pepper. Toss everything together until well combined and heated through, about 2-3 minutes.

7.Taste and adjust seasoning if necessary. Remove from heat and garnish with chopped green onions before serving.