Bring a large pot of salted water to a boil. Add the noodles and cook until soft, about 30 seconds. Stir in occasionally, so that they don't stick. Depending on the type and thickness of noodles, the cook time may vary from 30 seconds - 4 minutes.

Remove from heat, drain noodles. Drizzle oil and toss. Keep aside

In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil and garlic and sauté for 30 seconds. Add onions. Stir fry for 2 minutes and add beans and carrots. Stir fry for another 2-3 minutes.

I kept it simple by using only 3 vegetables. You can use your choice of veggies: mushrooms, baby corn, edamame, cabbage, scallions, green/ red bell peppers, etc.

To the stir fried veggies, add the sauces and give it toss. Next add the drained, tossed noodles and stir to combine and cook until the noodles are hot and nicely coated.

Transfer the noodles to a serving dish/ plate. Serve it immediately when hot with extra seasoning ingredients (like soy sauce or vinegar) on the side. Enjoy!