In a large bowl, combine the finely chopped vegetables, chillies and coriander.Add salt, pepper, soy sauce.
Separate out the noodles gently, if they have clumped together in the refrigerator and add it to the bowl.
Break the eggs and add it to the bowl.Whisk gently with a fork to combine.
Heat a non-stick pan.Grease with 1-2 tsp of oil.
Once the pan is hot, add the egg-noodle mixture and smoothen it out gently.
Cook on medium flame for 5 minutes until the base is golden and somewhat crisp.
Using a wide spatula, flip it over.Drizzle remaining oil around the sides and cook for 5 minutes on medium-low flame.
Once the eggs are fully set and it is golden on both sides, remove onto a plate and cut into 4 pieces.
Serve hot with Tabasco or any other condiment of choice.