Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain well.

Heat 1 tablespoon vegetable oil in a wide pan or wok over medium heat. When the oil shimmers, add the minced garlic. Sauté for 20–40 seconds until fragrant — don’t let it brown.

Sprinkle in 2 teaspoons chilli powder and pour 3 tablespoons soy sauce into the pan. Stir continuously for 30–60 seconds so the spices bloom and the soy forms a glossy sauce.

Add the cooked noodles to the pan. Use tongs or two spatulas to toss the noodles so every strand is coated.

Stir in the chopped green onions and any optional vegetables. Stir-fry for 2–3 minutes until the vegetables are tender-crisp and heated through.

Taste and add salt if necessary (soy sauce adds saltiness, so often none is needed). Serve hot.