Bring 8 to 10 cups of water to a rolling boil in a large pot. Add the noodles and let cook al dente, meaning fully cooked but the noodles should have a bite to them. Follow the cook time from your pack of noodles. Mine takes about 3 mins.

Drain the noodles to a colander. I rinse mine under cold running water following the manufacturers instructions.

While the noodles cook, rinse and chop the veggies. Separate the greens and the whites from the green onions while you chop.

Break the eggs in a rinsed bowl & scramble them with a fork until frothy. Set aside.

Heat a wok with oil. When the oil is hot enough, add the chopped garlic and the spring onion whites. Let fry for 30 seconds.

Add carrots, bell peppers and green beans. Fry them on a high heat until slightly tender yet crunchy.

Slide the veggies aside in the wok and reduce the heat. Pour the eggs. Scramble them and cook till done but not overcooked.

Sprinkle salt and pepper. Pour the sauces and vinegar. Add the cooked noodles.

Stir fry the noodles just for a minute or so on the highest heat. Sprinkle pepper.

Serve egg fried noodles while still hot.