In a small bowl, crack 2 eggs. Add salt and black pepper powder. Whisk/beat well, and keep it aside.
Heat wok on a high flame until super hot. Add oil and swirl it all around the wok. This will create a non-stick layer on the wok.
Add the whisked eggs, spread them as a thin layer, and allow it to set for 5 seconds.
Scramble the eggs, stirring vigorously, and scrap from the bottom of your wok.
Add the sliced vegetables.
Saute the veggies, and keep on stirring continuously on a high flame for 30 seconds. Do not let them turn soft. They should retain their crunch.
Add the boiled noodles and saute them for 10-20 seconds.
Turn the flame to low and add white pepper powder, followed by sauces - .red chili sauce, soy sauce, and vinegar.
Turn the flame to high. Keep on tossing and stirring for 1-2 minutes or till everything is mixed well. If you are a beginner, use two spatulas to mix. Check the taste and add salt accordingly.
Lastly, add chopped spring onion greens. Give a mix and switch off the heat.
Mumbai Street style Egg Hakka Noodles are ready. Transfer the steaming hot noodles to a serving dish or plates and serve immediately.