Cook egg noodles according to package instructions.

Drain and rinse noodles with cold water.

Toss noodles with 0.5 tbsp oil and 2 tbsp soy sauce.

Set noodles aside.

Partially boil the broccoli florets for about 3 minutes.

Heat the remaining 1 tbsp oil in a wok or large frying pan over medium heat.

Add red bell pepper strips and red onion strips to the wok.

Add savoy cabbage strips to the wok.

Stir-fry the vegetables for 5 minutes until tender-crisp.

Add the cooked noodles to the wok.

Add the remaining 2 tbsp soy sauce.

Add the quartered cherry tomatoes.

Heat through and serve immediately.