Place the noodles in a large bowl and cover with warm water. Soak for at least 3-4 minutes, until soft. Drain and set aside.
Mix the stock, vinegar sugar and soy sauce in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Set aside.
Fry the eggs in a good lug of oil ensuring the tops get cooked too. If you like a runny egg, a couple of minutes will do
Heat a wok or frying pan over high heat until smoking hot. Swirl in a tablespoon of (plain) oil and add the garlic, ginger and chilli flakes. Stir-fry for a few seconds only and add the carrots, turnips, cabbage. Cook for 1 minute before adding the stock mixture, and stir-fry for 1 minute further.
Add the noodles and sesame seeds, reduce the heat to medium-high and stir-fry 1 to 2 minutes – the vegetables should be crisp and tender.
Add the coriander and sesame oil, remove from the heat and serve.