Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions.
Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out.
Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles.
Heat oil in a wok or kadai and add ginger and garlic with onions, carrots and capsicum and stir fry on high heat for 1-2 minutes or until onions are translucent. Add cabbage, spring onions and bok choy and stir fry again for 1-2 minutes on high heat.
Add tomato sauce, soy sauce, red chilli sauce, black pepper powder and sugar and mix well until combined.
Combine corn flour and water in a bowl and add to the wok. Add green chillies and continue stirring until the sauce thickens and comes to a boil.
Reduce the heat and simmer for 3-4 minutes or until desired consistency has been reached.
Add lime juice. Sprinkle with spring onion greens and serve hot on top of fried noodles.