Exotic Pot Noodles

Heat 5 tbsp of oil in a large pan or wok over medium-high heat.
Add the thinly sliced mixed vegetables (bell peppers, carrots, broccoli, mushrooms, etc.) to the pan.
Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Add salt to taste and pour in the hot garlic stir-fry & dip as per your preference.
Add 1 cup of water and bring the mixture to a boil.
Reduce the heat and let the sauce simmer for a few minutes until it thickens slightly.
Stir in 2 tbsp of chopped spring onions. Set the sauce aside.

In another pan, heat 5 tbsp of oil over medium heat.
Add minced garlic and ginger to the pan. Sauté until fragrant, about 1-2 minutes.
Add the sliced onion and cook until translucent.
Add the thinly sliced zucchini and bell peppers. Stir-fry until the vegetables are tender but still crisp.

Add the cooked noodles to the pan with the vegetables.
Season with salt and black pepper.

Pour the prepared sauce over the noodles and vegetables.
Toss everything together to ensure the noodles are evenly coated with the sauce.

Garnish with chopped spring onions and sesame seeds.

Serve the Exotic Pot Noodles hot, and enjoy!