Take 2 litres of water in a vessel and boil along with a teaspoon of salt and a spoonful of oil.
When the water boils, add the noodles and let it cook till "al dente"(3/4th cooked).
After draining, pour some cold water on it so as to remove the starch.Drain and keep aside.
Heat a wok.
Add 1 tablespoon oil and when the oil is hot, add the beaten eggs.
Keep stirring to get scrambled eggs.
Remove from the wok and keep aside.
In the same wok, add another tablespoon oil and saute the chicken on high heat for a few minutes till cooked.
Transfer the chicken to a plate.
Add 2 teaspoons of oil and saute the ginger-garlic paste for a few seconds.
Add the spring onions and saute further.
Add the vegetables in the order of their cooking time.
Sprinkle the pepper powder and MSG.
When the vegetables wilt, add soy sauce, salt, and mix well.
Now put in the drained noodles and stir well.
Finally add the eggs and the chicken and mix well.
Check for seasoning and adjust according to taste.