In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant.
Add sliced spring onions and red onions, saute until they start to turn translucent. We don’t need to brown these.
Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.
Add the cabbage and mix well. The veggies should be half cooked yet crunchy.
Season with some salt and pepper. Push veggies to the side and make space in the center. Add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).
Mix and cook the veggies in the sauce for a few seconds.
Add the noodles and toss using tongs until everything is well incorporated.
Switch off the heat and garnish with some green onions.
Delicious and flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.