Prepare all the vegetables. Peel the carrots, cut into half length wise and then cut into slices or strips. Cut the bell pepper into large cubes.
Heat oil in a deep pan over medium to high heat. Add sesame oil.
Add onion slices, ginger and garlic pastes and saute them for a few seconds.
Add all the vegetables except the spring onion.
Stir fry the vegetables for 1 minute on high heat.
Add water or vegetable stock and let it become hot.
As soon the water becomes hot and begins to boil, add the noodles and salt.
Allow the soup to simmer for 3-5 minutes till the noodles are cooked.
Add chilli sauce, vinegar, soy sauce and pepper powder.
Spoon the soup into serving bowls. Sprinkle chopped onion and sesame seeds and serve