Hakka Noodles | Indo Chinese Hakka Noodles (Vegan)

Name: Hakka Noodles | Indo Chinese Hakka Noodles (Vegan)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 200 grams hakka noodles (or 1 pack of Ching's hakka noodles); 4.5 to 5 cups water; 1.5 teaspoons toasted sesame oil (- for coating the noodles); 2 tablespoons sunflower oil (or any neutral tasting oil - for stir frying); 2 to 3 dry red chilies ( - broken and deseeded or fresh green chilies, chopped); 1.5 teaspoons finely chopped garlic; 3 to 4 spring onions ((scallions) small-sized - finely chopped, reserve a few greens for garnish); 8 to 10 french beans (- finely chopped); 4 to 5 button mushrooms (- finely chopped * check notes); 1 carrot (- small to medium, finely chopped or shredded); 1 bell pepper ((capsicum) - red, green or yellow, small to medium, finely chopped or thinly sliced); ½ cup finely chopped cabbage (- optional); 1 teaspoon finely chopped celery (- optional); ¼ teaspoon rice vinegar (or white vinegar or rice wine or mirin); 1.5 teaspoons soy sauce ((naturally brewed) or tamari - add as needed); salt (as required); crushed black pepper (as required); 1 to 2 tablespoons chopped spring onions greens (or coriander leaves - for garnish)