Rinse the veggies and slice the onions. Chop chilli and garlic. Chop carrots, cabbage, french beans and bell peppers to thin juliennes. Keep this aside.

Bring 6 to 8 cups of water to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.

Drain them to a colander and rinse under running water to remove excess starch.

Add 1 tsp oil to the noodles and smear it well to prevent them from turning sticky.

Heat oil in a large wok or pan on a high flame.

Add garlic and fry for 30 seconds. Then add spring onion whites, onions and chilli. Fry until the onions turn transparent for a minute.

Next add in carrots, capsicum and cabbage. Saute for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.

Add noodles & sprinkle salt. Then pour soya sauce, hot sauce, chili oil and vinegar.

Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste test and add more salt or sauces if needed

Serve hakka noodles hot with gobi manchurian or chilli paneer.