Spicy Garlic Butter Chowmein with a Crispy Twist

Boil the noodles as per the package instructions. Drain and rinse them under cold water to stop cooking. Toss them lightly in 1 tsp oil to prevent sticking and set aside.

Take a small portion (about 1/4) of the boiled noodles, toss them in cornflour, and fry in hot oil until crispy and golden. Remove and set aside.

In a large pan or wok, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sliced onions and stir-fry until translucent.

Toss in the carrots, bell pepper, green beans, and cabbage. Stir-fry for 3-4 minutes, leaving them slightly crisp.

Add soy sauce, chili sauce, oyster sauce (if using), vinegar, and sesame oil. Stir to combine the sauce with the vegetables. Season with black pepper and salt.

Add the boiled noodles (reserve the crispy ones) to the pan and toss everything together until well-coated with the sauce and veggies.

Just before serving, crumble the fried noodles on top for a crispy, buttery twist.

Garnish with chopped green onions and sesame seeds for extra flavor and visual appeal. Serve hot and enjoy the mix of tender, garlicky noodles with a crispy surprise in every bite!