Szechwan Veg Hakka Noodles

1 7oz packet Egg Hakka Noodles
Olive oil
Few drops of sesame oil
1 green pepper, sliced lengthwise
1/2 cup sliced red onion, sliced lengthwise
4 green onions, diced
Handful of roasted peanuts
1.5 tbsp of ginger garlic paste
2 red chillies
1 tbsp szechwan chilli paste (Add a little more if you can handle the heat)
2 tbsp hoisin sauce
2 tbsp oyster sauce
4 to 6 black peppercorns
1 tbsp soy sauce
1 tbsp rice wine vingar

1. Boil water in a stock pot. Add the noodles and drizzle some olive oil. Cook for 4 to 5 minutes. Drain water in a colander. Run cold water on the noodles and drizzle some olive oil. Set aside to cool. The noodles should be completely dry before you add them back to the wok.
2. Heat oil in a wok.  Add few drops of sesame oil.  Add red chillies and black peppercorn and saute for about a minute.  Turn the heat to high.  Add the red onions, green peppers, and garlic/ginger paste. Sautee for 2 to 3 minutes. Add the green onions and keep tossing.  Add the szchewan paste, hoisin sauce, oyster sauce, soy sauce, and rice wine vinegar.  Add a little less than 1/4 cup water and mix well.  Keep the flame on high.
3. Add the noodles and mix well. 

Serve hot.