Heat 5 cups of water in a pan over high heat until it comes to a rolling boil. Add salt and noodles to the pan.
Cook for 2-3 minutes, stirring a few times in between until the noodles are just cooked (al dente). Do not overcook otherwise, the noodles will become mushy.
Drain in a colander and rinse the noodles with cold water to stop the cooking.
Toss the cooked noodles with 1 tablespoon of oil so that they don’t stick to each other. Set them aside.
Stir Fry The Noodles:
Heat oil in a wok over high heat.
Once the oil Is hot and shimmery, add garlic and ginger and saute for 4-5 seconds.
Add scallion whites and scallion greens and saute for 6-8 seconds.
Add cabbage, carrots, and bell peppers and saute for 1 minute.
Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder, and mix well.
Add the cooked noodles to the wok and toss well.
Check for salt and pepper and add more if required.
Garnish with 2 tablespoons of chopped scallion greens & serve hot.