Cook the Hakka noodles according to package instructions.

Immediately cool the cooked noodles under cold water to prevent sticking and overcooking.

Toss the cooled noodles with 1 tablespoon of oil.

Heat oil in a large frying pan or wok on high heat.

Add sliced onions and ginger to the hot oil and saute until softened.

Add sliced capsicum, carrots, beans, and cabbage to the pan.

Add chopped spring onions, salt, and pepper powder.

Sauté the vegetables on high heat until cooked but still crisp.

Stir in soy sauce, chilli sauce, and chilli vinegar.

Stir fry for two minutes to combine the sauces.

Add the cooked noodles to the pan with the vegetables and sauces.

Mix well to combine all ingredients.

Turn off the heat and transfer the Vegetarian Hakka Noodles to a serving bowl.

Serve hot.