Start by cooking the Hakka noodles according to the package instructions. Bring a large pot of water to a boil, add a pinch of salt, and cook the noodles until they are al dente. Avoid overcooking the noodles as they can become mushy. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process. Set aside.

While the noodles are cooking, prepare the vegetables for stir-frying. Slice the onion, bell pepper, and cabbage into thin strips. Julienne the carrot into thin matchstick-sized pieces. Chop the spring onions (scallions) and keep the green and white parts separate.

Place a large pan or wok over medium-high heat and allow it to heat up. A hot pan ensures that the ingredients cook quickly and evenly.

Add vegetable oil to the hot pan or wok. Once the oil is heated, add the minced garlic and grated ginger. Stir-fry for a minute until the aromatics become fragrant and lightly golden. Be careful not to burn them.

Add the sliced onion to the pan and stir-fry for a couple of minutes until it becomes translucent. Then, add the julienned carrots, sliced bell pepper, and cabbage. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender, but still crisp.

Add the cooked Hakka noodles to the pan with the vegetables. Using a pair of tongs or a fork, gently separate the noodles and toss them with the vegetables. Ensure that the noodles are well combined with the vegetables for even distribution of flavors.

Pour the soy sauce, vinegar, and chili sauce (if desired) over the noodles and vegetables. These sauces add depth, tanginess, and a touch of spice to the dish. Toss the noodles and vegetables to coat them evenly with the sauces. Adjust the amount of sauces according to your taste preferences.

Add salt and pepper to taste. Be mindful of the salt as soy sauce already contains sodium. Stir-fry the noodles and vegetables for another minute or two until they are heated through and well seasoned.

Add the chopped white parts of the spring onions (scallions) to the noodles and give it a final toss. The spring onions add a fresh and aromatic element to the dish. Reserve the green parts for garnishing.

Transfer the Veg Hakka Noodles to a serving dish or individual plates. Garnish with the reserved green parts of the spring onions. Veg Hakka Noodles can be enjoyed as a complete meal on its own or served as a side dish with Manchurian, Gobi Manchurian, or other Chinese-inspired dishes.

Use Hakka Noodles or any other Chinese-style noodles like chow mein or egg noodles for an authentic texture.

Cook the noodles al dente to ensure they don't become mushy during stir-frying.

Rinse the cooked noodles with cold water to remove excess starch and prevent sticking.

Use a large pan or wok to allow enough space for tossing the noodles and vegetables.

Stir-fry the vegetables on high heat for a short time to retain their crunchiness and vibrant colors.

Customize with vegetables of your choice. You can add bean sprouts, mushrooms, snow peas, or any other vegetables you prefer.

Adjust the spice level by adding more or less chili sauce according to your taste.

For added flavor, you can marinate tofu or paneer cubes with soy sauce and stir-fry them along with the vegetables.

Feel free to experiment with other sauces like hoisin sauce or oyster sauce for different flavor variations.