Indian-Style Indo-Chinese Stir-Fried Rice Cakes and Glass Noodles

1.Soak the glass noodles in hot water for 10 minutes until softened, then drain and set aside. If using frozen rice cakes, soak them in warm water for 15 minutes to soften, then drain.

2.Whisk together the soy sauce, red chili or Schezwan sauce, rice vinegar, sugar, and black pepper in a small bowl.

3.Heat vegetable oil in a large wok over high heat. Add the garlic, ginger, and green chilies, stir-frying for 30 seconds until fragrant.

4.Add the red onion, carrots, and cabbage. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

5.Stir in the garam masala and turmeric powder, cooking for 30 seconds to toast the spices.

6.Add the drained rice cakes to the wok and toss for 2 minutes until they lightly brown.

7.Add the softened glass noodles and the prepared sauce to the wok. Toss vigorously for 2-3 minutes until everything is well combined and evenly coated.

8.Taste and adjust with salt if necessary. Garnish with plenty of chopped spring onions and serve hot.