Boil hakka noodles as directed in the pack. Drain and immediately rinse in cold water to avoid them stick to each other. Collect in a colander and keep aside.
Heat oil in a pan and add chopped ginger, garlic and onions. Saute them till transparent in color and raw smell goes off.
Now add carrot julienne, stir fry for 2-3 seconds and then add cabbage and spring onion greens. Stir fry for 4-5 seconds and add capsicum.
Add soy sauce, red chili sauce, vinegar and again stir fry on high flame for about a minute.
Season with salt and pepper as per taste and add in the boiled hakka noodles.
Mix and toss them well till everything incorporates with each other nicely. Check flavor and adjust the sauces accordingly (if required). Give a nice stir and turn off the flames.
Transfer the noodles to the serving bowl and serve hot.
If you like this easy weekend Indo Chinese recipe, then try making at home and bring China Town at your place itself. Enjoy with friends and family and do not forget to share your feedback with me in comments below.