1- Boil the noodles according to instructions on the package.
2- Drain the noodles and wash under cold running water, this stops the cooking process.
3- Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
4- In a wok heat 1 tablespoon vegetable oil medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili.
Saute for few seconds until the ginger garlic starts to change color
5- Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
6- Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
7- Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
8- Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
9- Stir in the boiled noodles.
10- Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
11- Toss the noodles well and garnish with more spring onion greens.