Cook Swiss Chinatown Noodles according to package instructions until just tender.

Drain noodles and lightly toss with a little sesame oil to prevent sticking. Set aside.

Heat vegetable oil in a large wok or frying pan over medium-high heat.

Add garlic, ginger, and onions and stir-fry for 1–2 minutes until fragrant.

Add shrimp, chicken, tofu, or vegetables and cook until protein is fully cooked or vegetables are lightly tender.

Stir in carrots, sweet peppers, and cabbage and cook for another 3–4 minutes, keeping vegetables slightly crisp.

Add Swiss Mambo Sauce, soy sauce, black pepper, and remaining sesame oil. Stir well to coat everything evenly.

Add cooked noodles to the pan and toss thoroughly until noodles are fully coated in sauce and heated through.

Continue stir-frying for 2–3 minutes so flavours combine properly.

Garnish with chopped chive or sesame seeds if desired.

Serve hot on its own or alongside grilled meats or seafood.