Cheesy Instant Noodles with Veggies

1In a large pot, bring water to a boil and cook the instant noodles (2 packs) according to package instructions. Drain and set aside.

2In the same pot, melt the butter (2 tablespoons) over medium heat. Add the diced capsicum (1 cup) and shredded cabbage (1 cup), sautéing for about 3-4 minutes until they start to soften.

3Add the halved cherry tomatoes (1 cup) to the pot and cook for an additional 2 minutes, stirring occasionally.

4Return the cooked noodles to the pot and mix well with the sautéed vegetables.

5Sprinkle the grated cheese (1 cup) over the noodles and stir until the cheese (1 cup) is melted and evenly distributed throughout the dish.

6Serve hot, garnished with extra cheese (1 cup) if desired.