In a bowl boil water, add noodles and add 1 tsp oil, pinch of salt and on medium flame boil the noodles, drain and set aside and drizzle with oil again to avoid stickiness

Cut the carrots lengthwise, cut the beans diagonally, cut the capsicum into thin slices, cut the spring onion bulbs and chop the spring onion greens fine to use during garnish

In a wok heat oil, add chopped ginger and spring onion bulbs. Stir for 2-3 mins, add carrots and beans and sauté for 2-3 mins

Add roughly shredded cabbage leaves and green capsicums, stir for 1 mins

Add boiled noodles, add salt and mix well. Break a egg and in a pan heat 1 tsp oil, make a scrambled egg and set aside