Boil sevai in water until soft but not mushy. Drain and set aside.

Heat oil in a pan. Add sliced onions and sauté until translucent.

Add julienned carrots, sliced capsicum, and shredded cabbage. Stir-fry on high heat for a few minutes until the vegetables are slightly tender but still crunchy.

Add soy sauce, vinegar, chili sauce, black pepper powder, and salt to the vegetables. Mix well.

Add the boiled sevai to the pan and toss everything together until the sevai is evenly coated with the sauces and vegetables.

Garnish with chopped spring onion greens and serve hot.