Finely chop the white part of Scallion (1 cup). Finely chop and reserve the green part for garnish.
Bring a large pot of water to a boil. Add Salt (1 tablespoon), Vegetable Oil (1 tablespoon) and mix. Add the Vermicelli Noodles (1 packet) into the water.
Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
Meanwhile heat Vegetable Oil (3 tablespoon) in a pan with high sides and then add the Fresh Ginger (1 teaspoon) and Garlic (2 clove).
Quickly add in the white part of the scallions and Bell Pepper (1 cup). Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.
Add in the Carrot (1 cup) and mix for a few seconds. Then add the Sichuan Sauce (2 tablespoon). Mix well and let the veggies fry for 1 minute.
Add in the Green Cabbage (2 cup). Mix well and fry for 30 seconds - 1 minute. Season with Cane Sugar (1 pinch), Salt (3/4 teaspoon) and Ground Black Pepper (1 teaspoon).
Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings. Switch of the flame, add in the greens of the spring onion and toss well. Serve hot.