Cook noodles of choice according to package directions, drain and rinse.
While the noodles are cooking, wash and chop up the onion, and pepper into small pieces and shred the cabbage and carrots (or use a bag of pre-shredded cabbage.)
Heat 2 tablespoons of oil in a large wok and stir fry the onions for 1 minute, then add the remaining veggies and 1/4 teaspoon salt, and cook over a high heat for 3 more minutes before transferring to a large bowl.
Turn the heat to low and add 1/3 cup of oil, 1/4 cup garlic Chile sauce, and 3 cloves of garlic and stir. Allow the garlic Chile sauce and oil to warm for about 5 minutes to let the flavors blend.
Add 2 tablespoons of soy sauce and 2 tablespoons of seasoned rice wine vinegar to the oil and stir.
Then toss in the cooked noodles and veggies and mix well.
Garnish with 1/4 cup of chopped green onions.
Notes
Saute the veggies at a high temperature for just a few minutes to ensure that you don't overcook them and that they stay crispy.
Simmer the garlic and chili sauce in the oil over low heat to infuse the flavors and so that you don't burn the garlic.
The garlic chili sauce is very spicy, so only add 1-2 tablespoons if you don't like things too spicy. These are supposed to be spicy noodles though and the garlic chili sauce is what gives the dish much of its flavor.