Instructions:
Bring a pot of water to a boil and add the noodles. Cook the noodles according to the instructions on the packet, then drain and rinse them under cold water. Toss the noodles with a little bit of vegetable oil to prevent them from sticking together.
Heat 2 tablespoons of vegetable oil in a wok or a large skillet over high heat. Once the oil is hot, add the finely chopped onion and stir-fry for 1-2 minutes until it becomes slightly translucent.
Add the finely chopped red and green bell pepper, minced garlic, and grated ginger to the wok. Stir-fry for another 1-2 minutes until the vegetables are slightly softened.
Add the Schezwan sauce, soy sauce, vinegar, sugar, and salt to the wok. Stir-fry for 1-2 minutes until the sauce is evenly distributed.
Add the cooked noodles to the wok and toss everything together until the noodles are coated with the sauce.
Turn off the heat and add the chopped spring onions to the wok. Toss everything together once more.
If you like, drizzle some sesame oil over the noodles for added flavor.
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