Boil noodles until a little soft, drain and set them aside.
Whisk eggs with salt and pepper, then scramble until cooked.
Heat oil in a pan, saute chopped onions until lightly browned.
Add ginger-garlic paste and stir-fry until fragrant and golden.
Toss in diced carrots, cabbage, capsicum and saute until softened.
Add soy sauce, vinegar and chili sauce for added flavour.
Mix cooked noodles with sauteed vegetables for a uniform blend.
Add scrambled eggs to the noodles and stir to combine properly.
Season with salt, black pepper for taste.
Garnish with chopped spring onions and serve hot with lemon wedges.