Noodles, oil, chopped garlic cloves, dried red chilies (crushed), soy sauce, vinegar, veggies (capsicum, carrot, corn, etc) and chopped spring onions for garnish
Boil noodles in salted water. Drain and rinse them with cold water to prevent sticking. Set aside.
In a pan, heat 2 tbsp oil until it shimmers for a quick and flavorful stir-fry.
Add chopped garlic and crushed dried chilies to the hot oil. Stir-fry until it turns golden and gives that slightly burnt aroma
Add capsicum, carrot and other veggies that you prefer. Stir-fry on high heat for only 2-3 minutes to keep them crunchy.
Toss in the boiled noodles, soy sauce, and vinegar. Mix well to coat noodles evenly with the sauces.
Top with chopped spring onions for extra flavor. Serve your burnt chili garlic noodles hot and enjoy!