1.   Lightly season the eggs and heat an oiled omelette pan. Cook an omelette over medium   
           heat until the base is golden; turn and cook until just set. Cool and cut into long thin strips.
      2.   Cook the noodles in salted boiling waterfor 4 minutes; drain well.
     3.   Combine the vinegar, kecap manis, ginger and sesame oil. Set aside.
     4.   Heat the oil in a wok. Stir-fry the vegetables for 3 minutes over high heat. Add the 
           noodles and sauce mixture and stir-fry until hot. Serve scattered with egg strips and   
           sesame seeds.