Boil ½ packets noodles with 2 tbsp oil and water as required. Remove noodles from water in a strainer, mix with little oil and keep aside.Heat ½ cup oil in a wok, add in 1 chopped onion and fry till light pink in color.
Add in ½ tbsp ginger garlic paste, fry well and then add chicken. Fry well till water dries.Now add salt to taste, 1 tbsp soya sauce, 1 tbsp crushed red pepper, 1 tbsp white vinegar, 1 tsp sugar and 1 tbsp flour mixed with chicken cube. Fry well.Now add 1 chopped cabbage, 2 chopped carrots, 2 chopped capsicum and 6 green chilies cut into strips. Fry well and add boiled noodles.
Toss well.Also add in ½ tbsp sesame oil and 1 tsp crushed black pepper. Mix well and turn the flame off.Again heat the noodles, add in soya sauce, vinegar, spring onion leaves and bean sprout. Serve hot.