Boil water in a deep pan and add a pinch of salt. Add the noodles and cook for 8-10 minutes (as suggested on the packet) until soft. Once cooked, strain the noodles and set them aside.

Slice the carrots, broccoli, and capsicum and shred the cabbage. Roughly chop the salad leaves and keep them aside.

1. In a bowl, crack the eggs and add salt, pepper, and chopped salad leaves. Whisk the mixture until well combined.

1. Heat a flat pan and add oil to it. Pour the whisked eggs onto the pan, spreading it evenly. Cook the eggs over low heat until one side is done. Flip the omelette and cook the other side. Transfer the cooked omelette to a plate and cut it into small squares.

Heat a wok over medium heat and add chilli oil. Stir the oil for a few seconds until it warms up. Add the finely chopped garlic and cook for about a minute until it turns light golden.

Add the sliced carrots and broccoli to the wok and cook on medium-high heat for 3-4 minutes or until slightly softened.

Add the capsicum and shredded cabbage to the wok and stir-fry on high heat for 2-3 minutes.

Add the boiled noodles, sweet chilli sauce and the prepared omelette squares. Stir-fry for 2-3 minutes on high heat.

Serve hot.