Prepare the Sambal Paste: Blend onions, green chilies, garlic, lemongrass, tamarind water, and dried red chilies into a fine paste using a mixer or food processor.

Sauté the Sambal Paste: Heat oil in a pan over medium heat. Add the prepared sambal paste and sauté until fragrant, about 5-7 minutes.

Add Turmeric and Cook: Incorporate turmeric powder into the sautéed sambal paste and cook on low heat for 10-15 minutes to eliminate the raw smell.

Season the Sambal: Add tamarind water, sugar, and salt to the mixture. Continue cooking until the oil separates and rises to the surface.

Cook Noodles: Cook wheat noodles according to package directions. Drain and allow to cool slightly.

Stir-fry Vegetables: Heat oil in a wok or large pan. Add sliced onions and sauté until translucent.

Incorporate Vegetables: Add julienned carrots, baby corn, and green bell pepper (capsicum) to the pan. Fry until slightly softened.

Combine Sambal and Vegetables: Add the prepared sambal paste to the stir-fried vegetables. Sauté for 2-3 minutes, allowing the flavors to meld.

Add Noodles and Season: Add the cooked noodles to the pan, along with salt to taste. Mix thoroughly to combine all ingredients evenly.

Serve Hot: Transfer the Sambal Spiced Veggie Mee Goreng to a serving bowl and serve immediately while hot.