Method:





Heat water in a sauce pan and when it is boiling hot put the noodles and cook till soft. Pass through a colander and place under cool running water. This will make the noodles to cool down immediately and make them non sticky. Apply oil over them and mix lightly. Keep aside.





Heat a wok with oil. Over high flame first add the thinly cut slices of spring onion whites. Cook for a second. Immediately add diced carrots and cook for another sec.





Add shredded cabbage, diced capsicum, aji-no-moto and cook for a minute. Push the vegetables to the sides and break open the egg in the middle of the wok. Scramble well till cooked and mix well with the vegetables.









Add the white vinegar, sugar, soy, red chilli and tomato sauce, black pepper powder and salt and toss well. Cook for another minute.





Add the cooked noodles and toss well over high flame till the noodles get mixed well with vegetables and scrambled eggs.





Garnish with spring onion greens and serve hot with any hot n spicy sauce.