01 -
Rinse the bell pepper, carrots, and onions. Slice them into thin strips. Mince the garlic finely.
02 -
Boil the carrots and peas in salted water briefly. Drain them, then set them aside.
03 -
Heat up a dash of olive oil in a wok or deep pan. Cook the garlic and onions until they look see-through.
04 -
Toss in the sliced bell pepper and the pre-cooked carrots and peas. Stir in the bouillon cube, sprinkle with pepper, and cook everything for about five minutes.
05 -
Follow the instructions on the noodle package to cook them. Drain, then add them to the wok along with the chili paste, paprika, and sweet soy sauce. Cook and toss for another 5 minutes.
06 -
Adjust the salt if you need to. Sprinkle with fresh parsley on top, and serve it while it’s hot.