Check your leftover vegetable curry. If it has excess liquid, heat it in a pan over medium flame until the gravy thickens. You want the curry to coat the noodles, not soak them. This step makes sure the final stir-fry isn’t mushy and has a balanced texture.

In a large wok, heat 1 tablespoon of oil on a medium-high flame. Add chopped garlic and ginger. Stir-fry until fragrant. Add sliced onions, capsicum and carrots. Toss for 2–3 minutes until slightly soft but still crunchy; this brings out the best stir-fry texture and keeps the colour vibrant.

Lower the heat slightly. Add the thickened vegetable curry to the wok and stir well with the sautéed vegetables. Pour in soy sauce, tomato ketchup, and red chilli sauce. Mix everything thoroughly and cook for a couple of minutes so the sauces and curry base merge beautifully.

Add the cooked noodles to the wok. Using tongs or two spatulas, toss everything gently so that the curry coats the noodles evenly. Sprinkle salt and pepper, then cook on high heat for 1–2 minutes to get that slightly crisp, wok-tossed texture.

Turn off the heat. Drizzle lemon juice over the noodles and toss once more for freshness. Garnish with chopped spring onions for colour and crunch. Serve hot straight from the wok.