Beat the eggs in a pinch of salt with a fork.
Add a thin layer of egg mixture to a medium heat pan. Cook for 1 minute.
Repeat with the remaining egg mixture. Once cooled, slice it into thin strips.
Next, prepare the noodles and vegetables.
Bring a large pot of water to a boil and add the noodles, cook for 7-8 minutes. Stir the noodles while cooking to prevent clumping or sticking together.
Once the noodles are soft and chewy, strain out the water.
Add soy sauce, sesame oil and sugar. Mix well and set aside.
Next, heat up a pan over medium-high heat. Stir fry the sliced garlic, onions, capsicums and carrots in oil for roughly 3-4 minutes. Add to the noodle bowl.
Mix the noodles and vegetables well. Season with black pepper, more sesame oil and salt if needed.
Garnish with sesame seeds, chillies and egg stripes before serving.