Vibrant Wok Vegetable Stir-Fry with Egg Noodles and Frozen Peas

1Cook the egg noodles (200 g) according to package instructions, drain, and set aside.

2In a large wok or frying pan, heat the neutral oil (2 tablespoons) over medium-high heat until shimmering.

3Add the chopped green onions, (4) minced garlic (3 cloves), and grated ginger to the wok. Stir-fry for about 1-2 minutes until fragrant.

4Add the frozen peas (1 cup) and sliced chili to the wok, and continue to stir-fry for another 2-3 minutes until the peas are heated through and bright green.

5In a small bowl, mix together the soy sauce (3 tablespoons), gochujang (1 tablespoon), sesame oil (1 tablespoon), rice wine vinegar (1 tablespoon), and sugar (1 teaspoon) until well combined.

6Add the cooked egg noodles (200 g) to the wok, followed by the sauce mixture. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.

7Season with salt and pepper to taste, and stir-fry for an additional minute to combine all flavors.

8Serve hot, garnished with extra green onions (4) if desired.