Finely chop all the vegetables and set aside.

In a saucepan, bring the water to a boil with a pinch of salt and 1 teaspoon of any oil. Add the noodles and cook until fully done. Drain and set aside to cool.

Heat olive oil in a pan. Add the green chili and other vegetables, and sauté for 1-2 minutes. (Set aside a little raw onion and tomato for topping.)

Add all the sauces one by one, mix well, then add vinegar, salt, and black pepper. Cook for just 2 minutes—do not overcook.

Heat oil in a deep pan for frying. Once hot, fry all the boiled noodles on high heat until golden and crispy.

Lightly crush the crispy noodles in a bowl, add the cooked vegetables, and mix well. Serve topped with the reserved raw onion and tomato.