Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and 1 teaspoon oil. Add the Hakka noodles and cook according to package instructions until just tender (al dente). Drain immediately and rinse thoroughly with cold water to stop cooking. Toss with a few drops of oil to prevent sticking and set aside.

Heat 2 tablespoons of oil in a wok or large skillet over high heat until smoking slightly.

Add the minced garlic, minced ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.

Add the shredded cabbage, carrot matchsticks, and sliced bell pepper. Stir-fry briskly over high heat for 1 to 2 minutes until the vegetables are tender-crisp.

Add the dark soy sauce, green chili sauce, white vinegar, black pepper powder, and salt. Stir well to coat the vegetables.

Add the cooked noodles and the green parts of the spring onions to the wok. Toss everything together vigorously on high heat for 1 to 2 minutes until the noodles are evenly coated and heated through. Serve hot.