1. Bring a large pot of water to a boil. Add 1 tablespoon of Salt, 1 tablespoon of Oil and mix. Add the Noodles into the water. (By adding them as a whole pack and not breaking them up, you ensure you get long strands of the Noodles. You can break them up if you water)
2. Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
3. Meanwhile heat 3 tablespoons of Oil in a pan with high sides and then add the grated ginger and minced garlic.
4. Quickly add in the Onions & Bell Peppers. Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.
5. Add in the Shredded Carrots and mix for a few seconds. Then add the schezwan sauce. Mix well and let the veggies fry for 1 minute.
6. Add in the shredded cabbage. Mix well and fry for 30 seconds – 1 minute. Season with sugar, salt and pepper
7. Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings
8. Switch of the flame, add in the greens of the spring onion and toss well.
9. Serve hot (or it tastes great when at room temperature too)

Notes

1. The key is too cook everything quickly at a high temperature to retain the crunchiness of the veggies. The entire cooking time (excluding cooking the Noodles) wouldn’t take you more than 5 minutes
2. If the Schezwan Sauce is too spicy for you, you can reduce the spiciness by adding a pinch of sugar or vinegar.
3. You can chop veggies ahead of time, make the schezwan sauce ahead of time and simple toss everything together at the last minute too.