Bring 5 cups water to a rolling boil. Add the noodles and cook al dente on a medium high heat. They should be cooked just until done & not overcooked. Follow the instructions on the pack for cook time.

Drain them to a colander. Rinse them well under running cold water. Sprinkle 1 tsp oil and spread it all over the noodles. This prevents them from drying out and becoming lumpy. Set aside.

While the noodles cook, prepare the veggies & garlic.

Rinse all the vegetables under running water. Peel the carrots and julienne all the vegetables as thin as possible (refer step by step pictures)

To a small bowl, add all the sauces you prefer to use along with your choice of vinegar.

Pour oil to a hot wok and spread the oil all over the wok. Regulate the flame to medium high.

Add garlic and green chilies. Stir fry for 30 seconds and add onions (optional).

Fry them for a minute only we don't want soft onions. Add all the veggies - carrots, bell pepper, green beans & cabbage.

Toss & stir fry on the highest flame/heat for 2 to 3 mins until they are half done yet crunchy. Do not over cook the veggies.

Add cooked noodles and black pepper. Pour the prepared sauce around the sides of the wok/pan.

Toss and stir fry for 2 mins. Taste test and add more salt or sauce to taste if want. Serve veg noodles hot or warm.