Boil the noodles: Bring water to a rolling boil in a pot. Add 140 gms of Veg Hakka noodles and cook them al dente, following the instructions on the packet for the best texture.

Drain and rinse: Carefully drain the noodles, then run them under cold water to stop the cooking process. Drizzle with 1 tablespoon of oil and gently toss to coat evenly, preventing stickiness.

Air Fry Method: Spread the cooked noodles on a lined plate or baking sheet, allowing them to cool completely. Once cooled, sprinkle 3-4 tablespoons of cornflour on top and dust gently to coat before lightly spraying with cooking oil. Air fry at 350°F (180°C) for about 10 minutes, tossing halfway for even crispness.

Alternate Deep-Fry Method: In a frying pan, heat enough oil for deep frying. Fry the cooked, floured noodles in small batches until they are light golden brown and crispy. Drain on paper towels and let them cool completely.

Prep the veggies: While the noodles cool, shred or finely chop 2 carrots, 1 cup of cabbage, ½ bell pepper, 1 cup of sliced onions, and a bunch of scallions, ensuring vibrant colors and fresh textures.

Sauté aromatics: In a wok, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and chopped onions along with the white parts of the scallions, sautéing for a minute until fragrant and translucent.

Add veggies: Toss in the shredded carrots, cabbage, and bell peppers, stir-frying on high heat for about 3-4 minutes until the veggies are tender yet crisp.

Add sauces: Pour in ½ cup of chili garlic sauce (or schezwan sauce), 1 tablespoon of vinegar, 1 tablespoon of coconut amino, and 1 tablespoon of tomato ketchup. Stir well over high heat, allowing the flavors to meld beautifully.

Season: Season the mixture with a pinch of sugar and freshly cracked black pepper. Mix well, and add salt if needed. Garnish with freshly chopped cilantro for a burst of freshness.

Combine: In a large mixing bowl, add the broken crispy fried noodles and gently mix in the stir-fried vegetables and sauce mixture. Toss gently until well combined, ensuring every noodle is coated.

Garnish and serve: Top with the green parts of the spring onions and additional fresh cilantro. Serve immediately while still delightfully crispy for the best experience.