Indo-Chinese stir-fried noodles (Hakka noodles)

1. Cook the noodles 1 minute less than the packet says, rinse under cold water, drain and toss with 1 teaspoon of oil so they don't stick.

2. Prepare the vegetables: finely chop the garlic and green chillies, slice the white and green parts of the spring onions separately, and cut the cabbage, carrots and pepper into thin strips.

3. Heat the oil in a wok over high heat until smoking and fry the garlic, green chillies and white spring onion for half a minute.

4. Add the cabbage, carrots and pepper and stir-fry, tossing constantly, for 2-3 minutes: the vegetables should stay crunchy.

5. Add the noodles, soy sauce, rice vinegar, pepper and salt and stir-fry for 2 more minutes, tossing with two forks or tongs, until every strand is evenly coated.

6. Sprinkle with the green spring onion and serve at once; it also goes well with chilli sauce or Manchurian.

Tip: Indo-Chinese cooking was created by the Hakka Chinese community of Kolkata: Chinese technique, Indian taste, with more chilli, vinegar and pepper. The secret of real wok flavour is high heat and frying only a small batch at a time.