Boil the noodles in salted water until al
dente. Drain, rinse in cold water and drain
again. Mix the chilli sauce, mirin and soy with
1 tbsp of water. Heat the oil in a large wok
and add the ginger. Stir for a few minutes and
then add the carrot, cabbage and onion. Cook
until softened, about 3 minutes, then add the
noodles. Stir-fry for a few more minutes until
warmed through and then add the sauce.
Continue mixing until everything is hot and
the sauce has thickened. Serve immediately.