Cook the Mie noodles according to package instructions, then immediately shock them in ice water and drain well to prevent sticking.
Chop the carrot into matchsticks, roughly chop the red onion into large pieces, slice the spring onions, and chop the Pak Choi.
Beat the eggs in a small bowl.
Heat a wok over high heat and add a generous amount of cooking oil. Pour in the beaten eggs and scramble them into small pieces.
Add all the chopped vegetables (carrot, red onion, spring onions, and Pak Choi) to the wok and stir-fry them with the eggs.
Add the mung bean sprouts and continue to stir-fry for about 3 to 4 minutes until the vegetables are slightly tender but still crunchy.
Add the cooled Mie noodles to the wok and toss everything together to combine well.
Season the dish with sesame oil, MSG, light soy sauce, dark soy sauce, salt, and pepper. Toss well and cook for a few more minutes to heat everything through before serving.
Cook it hands-free.
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