Boil water in a pan with a teaspoon of oil, add noodles in to it and cook until firm and soft (make sure that you don't over cook the noodles). Now drain the noodles in a colander and transfer it to a bowl of fresh water. So that the starch will be removed completely.
Now heat pan with oil, add onions, ginger garlic paste, and saute in medium flame, then add all the veggies, and saute in high flame with enough salt, for 2 to 3 minutes (don't over cook the veggies until mushy) Now add schezwan, tomato, soy sauces, give it a quick stir, add the cooked noodles now and toss it well, so that it gets mix with the sauces, and veggies. Lastly add the spring onions.
Spicy tangy Schezwan noodles is ready to be served :-) enjoy it while it is hot.
Same procedure can used in the preparation of vegetable hakka noodles, use green chili sauce instead of schezwan sauce.
To make the noodles tangy I have used tomato sauce in it, you can skip that, if you don't want.