Prepare noodles as per package instructions. If using the same brand as I have linked, boil water with 1 tsp of oil and 1 tbsp of oil. Once the water is boiling, add uncooked noodles to the boiling water. Using fork, slowly loosen up the noodles in the water without breaking them. Cook them on boiling water for 2-3 minutes. Drain it in a strainer and rinse them with cold water to stop the cooking process. Keep them in the strainer and drizzle 1 tbsp of oil to cold cooked noodles to prevent them from sticking with each other. Let the water drain out completely.
Heat 3 tbsp of oil in a wok or deep wide heavy bottom pan.
Add minced garlic, grated ginger, chopped white part of green onions and chopped serrano/jalapeno to the oil
Saute on medium heat till the raw smell of garlic goes away. Do no burn/brown it.
Add sliced onions and carrot. Cook them on high heat for couple of minutes, keeping them crunchy and some what charred.
Add sliced green peppers and cabbage. Cook them on high heat for couple of minutes, keeping them crunchy and some what charred.
Add dark soy sauce, sriracha sauce, rice vinegar, tomato ketchup, salt, chaat masala and black pepper powder. Mix well.
Add cooked noodles and toss them with saucy veggies using couple of forks.
Once noodles are all mixed well with the veggies and coated evenly with sauces, take it off the stove.
Add fresh cilantro, scallions and prepared tofu (if using any). Toss everything well without making it mushy.
Serve them hot!