Boil 10 cups of water in a large pot. Add 1 teaspoon salt to the boiling water.

Then add the noodles to the boiling water on medium heat. Stir occasionally and cook al-dente (cook till 80% done). Check the noodle package instructions for cooking the noodles perfectly. Do not overcook.

Using a colander drain the hot water and rinse the noodles in cold water to stop the further cooking of the noodles.

Spread the noodles on a wide plate. Add 1 teaspoon of oil and mix the noodles gently to coat the noodles with oil, this prevents the noodles from sticking to each other.

Heat a wok on medium-high heat and add 2 tbsp oil. When the oil is hot, add the crushed garlic and fry for a few seconds till they are highly brown.

Add the sliced onions and saute for 2 minutes, till it starts to change color. Remember to keep the flame on high throughout the cooking.

Now add the sliced vegetables and stir fry for 2-3 mins while stirring continuously. Do not overcook the vegetables, they should be slightly crunchy. Now add 1/2 tsp salt and pepper powder and toss gently.

To the crunchy veggies, add the cooked noodles, soya sauce, red chilli sauce, green chilli sauce(optional), and white vinegar(or rice vinegar). Toss everything well for 3-4 minutes.

Remove from heat and garnish with chopped spring onions and serve the noodles immediately with some hot Gobi Manchurian.