Boil 1 ½ cups of water in a wok and cook the noodles after adding a few drops of cooking oil.
Drain the noodles once they turn soft and keep aside. Make sure that you don’t overcook them to avoid getting a mushy dish later.
In a wok, heat the oil and saute the garlic until it turns golden brown. Add onions and saute till they turn translucent. Toss in the carrots and capsicum and continue to cook until they turn soft. Add chilli powder and salt.
In a bowl, whisk and scramble the egg before adding it to the vegetables. Add the tastemaker and saute for 2 minutes. Serve hot.