Boil water in a pot. Add a handful of salt and stir. The water should be saline like you would want in a soup.

Once the water starts to boil, add the noodles to it and cook for 2-3 minutes (or follow package instructions).

Drain water using a sieve. Transfer the noodles to another vessel and layer it with vegetable oil so that the noodles don’t stick to one another. Use a pair of tongs to mix the oil uniformly. Tongs will ensure the noodles don’t break. Set aside.

Break open the eggs into a bowl. Season with salt and a pinch of black pepper powder. Whisk until smooth.

Heat oil in a pan or wok. Once hot, pour the egg mix. Gently scramble the eggs, disintegrating them into medium sized chunks. Once done, set aside for use later.

Heat oil in a wok. Wait for the oil to get really hot. Once the oil starts to smoke, add the onions. Stir on high flame for a minute.

Add the carrots and beans and stir on high flame for another minute.

Finely grate or mince the garlic and add it to the wok. Stir for a few seconds until its raw aroma fades completely.

Add the rest of the vegetables – capsicum and cabbage. Stir for another 30 seconds on high flame.

Throw in the noodles and pour the sauce mix on top.

Toss everything together, making sure the sauce and vegetables mix well with the noodles.

Season with black pepper powder and salt (if needed).

Turn off the fire and garnish with some onions, spring onion greens and cabbage (a tip to elevate your dish up a notch).

Serve hot!