Once the oil is hot, add garlic and ginger and fry for a few seconds.
Add onion, green chillies and white part of spring onion and fry for a minute.
Add carrot, capsicum and cabbage and fry for another minute.
Add soy sauce, vinegar, green chilli sauce,, MSG if using, salt and pepper and boiled noodles and toss nicely.
Cook for 2-3 minutes.
Garnish with spring onion greens.
Noodles - Keep an eye while boiling the Noodles. Do not over boil it, otherwise, it will become sticky and won't taste good. You can buy Hakka noodles at any Indian grocery store or even online.Vegetables - You can load it with as many vegetables as you want. Thinly slice the vegetables, instead of chopping it. Do not overcook the vegetables. We want them to be crunchy and not soggy. Cook them on high heat to keep the crunch.Chop the veggies in thin juliennes. I used a julienne peeler for carrots and a sharp knife for capsicum and cabbage.Cookware - Use a wok or a cast iron pan to make these noodles. Keep all the ingredients ready and just stir fry them on high heat for the best result.Spices - Adjust the spice level according to your taste. If you want it to be less spicy, you can go easy on green chilies and green chili sauce.Non Veg Noodles - You can add egg, chicken, or shrimp to these noodles. Check out the detailed recipe to make Chicken Hakka Noodles here. To make it with eggs, whisk eggs and add them in the wok and scramble. take them out and mix them again in the ready noodles. To make with shrimp, add the shrimp and cook for 3-4 minutes. then add the remaining ingredients.