In a large pot, bring 1.5 litres of water to a rolling boil. Add 1 teaspoon of salt to the water.
Add 200 grams of noodles (such as Hakka noodles or egg noodles) to the boiling water. Stir gently to prevent the noodles from sticking together.
Cook the noodles for 5-7 minutes or until they are soft and cooked through. Check the package instructions for the exact cooking time.
Once the noodles are cooked, drain them in a colander and rinse with cold water to stop the cooking process. This will also help to remove excess starch and prevent the noodles from sticking together.
Toss the cooked noodles with 1 tablespoon of oil to prevent them from sticking together. Set aside.
In a pan, heat 2 tablespoons of oil over medium heat. Add your choice of vegetables (such as onions, bell peppers, carrots, and beans) and stir-fry for 3-4 minutes until they are cooked but still crunchy.
Add your choice of protein (such as paneer, tofu, or chicken) and cook until fully cooked.
Add the cooked noodles to the pan and toss with the vegetables and protein.
Add your choice of sauce (such as soy sauce, chilli sauce, or tomato ketchup) and mix well to coat the noodles evenly.
Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and well combined with the sauce and other ingredients.
Garnish with chopped spring onions or coriander leaves and serve hot.