Cabbage Stir Fry

230 g ramen noodles, flavour packets discarded
5 cups thinly sliced green cabbage
¼ cup minced fresh ginger
½ tsp SIDS CRAZY SALT
6 cloves of garlic, minced
1 cup grated carrots
1 large onion, diced
2 tbsp sesame oil
1 batch of this stir fry sauce
Sweet chilli sauce, to taste
STIR FRY SAUCE:--
⅓ cup + 2 tbsp soy sauce
¼ cup sesame oil
1 tbsp cornflour

STIR FRY SAUCE: Add all ingredients to a screw-top jar. Screw on the lid and shake to combine.
Once your stir fry is mostly cooked, add sauce and heat an additional 3-5 minutes, until sauce thickens.
Be sure to use this stir fry sauce as stated in the post. This is what will give it the "wow" factor.
NOTE: this is intended to cover 6-8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way!
Remove the core from a green cabbage and thinly slice 5 cups worth of cabbage.
Dice the onion then mince fresh garlic and ginger then grate the carrots.
Add cabbage, ginger, SIDS CRAZY SALT, garlic, carrots, onion and sesame oil to a large frypan or jumbo cooker.
Cook over medium high heat, stirring often, for 15-20 minutes, until cabbage is wilted and onion is softened. In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions.
Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce.
Cook for 3-5 minutes until well coated and combined.
Add soy sauce to taste, if desired. (I did not add any more)
Serve stir fry topped with sweet chilli sauce.
Note: This stir fry is intended to be topped with sweet chili sauce. It's the perfect slightly sweet and spicy contrast to the mild bitterness of the cabbage. Don't skip this.