Heat the oil in a Chinese wok, or if not available, in a non-stick pan, then stir-fry the onions, garlic ginger, carrot and the mix of bell peppers on high heat for 30 seconds. They should not be over cooked to remain crispy.
Add the white vinegar, evaporate, then add the chili paste, MAGGI Vegetable Stock cubes, soy sauce, oyster sauce and sesame oil; stir for a while then keep aside.
Cook the egg noodles for 3 minutes in the boiling water (follow the cooking instructions on the pack as they differ from one brand to another).
Strain and add to the vegetables; stir for 10 seconds on a high heat, take out and serve immediately.
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