Place the mung bean noodles in a bowl and cover them with warm water. Let them soak for about 10–15 minutes or until they become soft. Drain the water and set the noodles aside.

Avoid over-soaking the noodles, as they can become too soft and lose their pleasant chewy texture.

In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey or sugar, and chili sauce. Stir well until all ingredients combine. Adjust the flavors according to your preference.

Heat oil in a pan over medium heat. Add garlic and ginger, cooking for a few seconds until fragrant. Add onions, carrots, bell peppers, and cabbage. Stir-fry the vegetables for 3–5 minutes until they are slightly tender but still crisp.

Add the soaked mung bean noodles to the pan with the vegetables. Pour the prepared sauce over the noodles and toss everything together until the noodles are evenly coated.

Cook for another 2–3 minutes, allowing the noodles to absorb the flavors.

Turn off the heat and garnish with chopped spring onions, cilantro, or sesame seeds. Serve warm as a main dish or as a side with your favorite Asian-inspired meals.