Boil 200 grams of Hakka noodles as per the package instructions, drain the water, and rinse with cold water to prevent sticking. Set aside.
In a pan, heat 2 tablespoons of oil over medium heat. Add 2 beaten eggs and scramble them until fully cooked. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion, 1 julienned carrot, 1/2 cup of shredded cabbage, and 1/2 cup of sliced bell peppers for 3-4 minutes until the vegetables are slightly tender.
Add the cooked noodles, scrambled eggs, 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of red chili sauce, and 1/2 teaspoon of black pepper powder. Mix well and stir-fry for 2-3 minutes.
Garnish with chopped spring onion greens and serve hot.