Bring a pot full of water to a rolling boil. Add a pinch of salt and the noodles.
Cook as per the packet instructions, reserve 1/2 cup of pasta water to be used if required later.
Pour normal water over the noodles to prevent further cooking. Drizzle a tablespoon of oil over the noodles.
In a mixing bowl, take all the ingredients listed for the sauce and mix well.
Heat a kadai / wok, add cooking oil and crushed garlic. Sauté until golden brown.
Now, add the onion julienne, spring onion white and saute until translucent.
Toss in the finely chopped vegetables and stir fry for a few minutes making sure the vegetables don't turn soggy.
Pour the prepared sauce, mix well and toss in the cooled noodles.
Toss the noodles well so that it gets mixed with the vegetables and the sauce is absorbed well.
Finally, garnish with the spring onion greens.
Remove from heat and serve immediately.