Take water in a pan, add salt followed by olive oil and bring to boil.

Add noodles and cook 'bite like' -- just blanch if fresh and cook longer if dry.

Drain immediately and cool under running water till noodles are thoroughly cooled.

Work 1 tablespoon of the oil into the noodles and leave in the colander till required.

Keep aside a small bowl of green chilli dipped in vinegar for garnishing.

Now, heat some oil in a heavy bottom pan and stir- fry garlic, ginger garlic paste and onions over high heat till onions are golden brown..

Add celery and mushrooms followed by red and green capsicum along with carrot. Stir well.

Now add salt, black pepper powder, tomato sauce, chilli sauce, soy sauce and vinegar to veggie mixture. Mix well.

Add the noodles to this and stir well till it is thoroughly mixed.

Garnish with red capsicum and pour the prepared green-chilli vinegar on top

Serve hot