Schezwan Noodles

PREPARE THE NOODLES:

1. Cook the noodles according to the package instructions. 
2. Drain and rinse with cold water to stop the cooking process. 
3. Drizzle a little oil and toss to prevent sticking. Set aside.

HEAT THE OIL:

1. In a large wok or frying pan, heat the oil over medium-high heat until it shimmers.

SAUTÉ THE AROMATICS:

1. Add the sliced onions and sauté until they turn translucent.
2. Add the minced garlic and ginger and cook for another minute until fragrant.

COOK THE VEGETABLES:

1. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.
2. Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another 2 minutes

INCORPORATE THE WINN SCHEZWAN CHATTAK CHUTNEY

1. Push the vegetables to one side of the wok and add the Winn Schezwan Chattak Chutney to the other side. 
2. Let it cook for 30 seconds to release its flavors, then mix everything together.

SEASON AND ADD NOODLES:

1. Pour in the Winn Dark Soya sauce and Winn Chilli Vinegar. Mix well.
2. Add the cooked Winn Hakka Noodles to the wok. Toss everything together gently to ensure the noodles are evenly coated with the sauce and vegetables.

FINAL TOUCHES:

1. Season with salt and black pepper to taste.
2. Add the green parts of the spring onions and give a final toss.

SERVE:

1. Serve hot, garnished with additional spring onions or a sprinkle of sesame seeds if desired.