Take a deep vessel, put 1 litre of water and let it boil. Now drop noodles in it for 5 minutes. Be sure don't boil noodles for long time else they will become mushy. Now drain and dry on a kitchen towel. Heat oil for deep frying on high heat, once the oil is heated; add the handful of cooked noodles. Deep fry them until they turn golden brown. Take out crisp noodles on a tissue paper so that extra oil can be drained out.

Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 minutes. Add the garlic (I like garlic so I added, you can skip it). Add the veggies and stir fry on high heat until the vegetables are become tender.

Take a bowl and add Soy sauce light, Soy sauce dark, Tomato sauce, hot chili sauce, Sweet chili sauce, black pepper, and salt. Mix it well and set aside. Once the vegetables are cooked, add paneer or tofu cubes. Now add prepared sauce to vegetables and stir for on high heat for 2 minutes. Add 2 cups of water and let it cook for 7 min. Now mix cornstarch with 2 tablespoon of water and add to the mixture to thicken it. Once you achieve the consistency turn off the heat and add white vinegar. Your Veggie sauce is ready.

To serve chopseuy transfer the crisp noodles on a serving plate and pour veggie sauce generously over the crispy noodles. Garnish with grated paneer, serve it immediately.

Tips

Add the Vinegar in last while preparing the veggie sauce beacuse it looses it's flavour while cooking on heat.

You can replace paneer with tofu to make it vegan.

While frying noodles be aware that when you add noodles to hot oil, oil runs in upward direction. Be careful at that time and fry noodles in small batches.

For healthier option, you may skip the step 1 (deep fry the noodles )and pan fry them on low heat with 2 tablespoon of oil to make them crispy.