In a pot, bring water to a rolling boil, then add salt and 1 teaspoon of oil.

Add the dry noodles and cook according to the packet instructions.

Once cooked, strain and rinse them under cold running water to stop further cooking. Drizzle a little oil over them and toss to coat evenly. Set aside.

For the veggies, slice the scallions, separating the green and white parts. Cut the carrots and bell peppers into thin julienne strips, shred the cabbage finely, and slice the onions.

Heat a wok until it's hot, then add oil and swirl it around to coat the surface. Add the garlic paste, ginger paste, and sliced serrano peppers, frying them on medium heat for about a minute.

Next, add the sliced onions and the white parts of the scallions. Stir-fry for 2 minutes on medium flame until they begin to soften.

Add the cabbage, bell pepper, and carrots to the wok, tossing all the veggies together over high heat for 4-5 minutes. Chef tip - Do not overcook. The vegetables should remain crunchy.

Next, season with salt, crushed black pepper, and a pinch of sugar. Add soy sauce, chili sauce, Aromat powder (if using), and vinegar. Stir everything well and cook for another minute to let the flavors blend.

Now add the cooked noodles to the wok and toss until they are well coated with the sauce and veggies.

Garnish with the green parts of the scallions and drizzle some chili oil on top. Give it a final mix, then take it off the heat.