Schezwan hakka noodles

I make my Chinese noodles with whole wheat pasta. Agreed that its healthier, and I feel good about making this, as I use a ton of veggies and the whole wheat pasta has lots of good stuff in it. I got these schezwan egg noodles from the Asian store, and the difference is the taste and texture is unbelievable. I guess mixing Chinese and Italian cuisines is not the smartest thing to do :) Sometimes authentic works a lot better.

Noodles - 200 gms
Onion - 1
Carrots - 2
Cabbage - 1/2 head
Capsicum - 1 small
Tomatoes- 2
Green chilis - 3
Ginger - 1/2 inch piece
Garlic cloves - 3
Eggs - 2 to 3
Black pepper - 1 tsp
Salt - to taste
Soy sauce - 1 1/2 tbsp
Rice wine vinegar - 1 1/2 tbsp
Peanut butter - 1 tbsp
Red chili sauce - 1 tsp
Oil - 1 tbsp
Spring onion - 2

Cook the noodles in boiling water for 8 to 12 min, depending on the instructions on the pack. Drain and wash with cold water and set aside. (It's an absolute no to wash cooked pasta, but noodles can be washed to prevent them from clumping up)
Slice all the veggies into thin strips.
In a wok or a pan, add the oil, ginger, garlic green chilis and fry this aromatic. Add the onions and fry till a bit wilted. Add the capsicum, carrots, cabbage and fry till soft, yet crisp.
In a bowl, mix salt, black pepper, soy sauce, vinegar, peanut butter, chili sauce and mix well.
Add the noodles to the pan, mix well and add the sauce.
Mix until combined. In the center of the pan, move the noodles to the side, making a well. Break the eggs in the middle, add salt and pepper. Scramble and mix with the noodles.
Garnish with spring onion and serve.
I am adding a picture of noodles made another time, to show how to add the eggs to the pan.