Place the mung bean noodles in a large bowl. Add hot water and let them soak for 8–10 minutes. They will become soft and transparent. Drain them well using a strainer before cooking.

While the noodles soak, wash and cut all vegetables. Slice onions, peppers, and cabbage thinly. Cut carrots into thin strips. This helps them cook quickly and evenly in the pan.

Place a frying pan or wok on medium heat. Add vegetable oil and let it warm up. Once hot, add minced garlic and cook for a few seconds until fragrant.

Add onions first and cook until soft. Then add carrots, bell peppers and cabbage. Stir well and cook for 4–5 minutes. The vegetables should stay slightly crisp for better texture.

Pour soy sauce and oyster sauce into the pan. Add chili flakes if you like some heat. Stir everything well so the vegetables are coated with the sauce.

Now add the soaked and drained noodles into the pan. Use tongs or a spoon to mix gently. Make sure the noodles absorb all the flavors from the sauce.

Add salt and black pepper as needed. Drizzle sesame oil on top. Mix again gently. Cook for another 2–3 minutes until everything is well combined.

Turn off the heat and sprinkle chopped spring onions on top. Serve the noodles warm. They taste best fresh and hot right from the pan.