In a large pot add the noodles and water with a little salt.
Boil them till cooked al dente.
Then strain out them using a colander.
Immediately wash it under tap water to stop additional cooking.
Add 1 tbsp oil to the noodle and mix all gently to stop sticking of the noodle.
In a wok or skillet, heat oil.
Then sauté onion, crushed ginger, garlic, onions till translucent.
Then add vegetables and stir-fry for 5 minutes on high heat.
If required cover with a lid and cook for 2 minutes on medium heat.
In a small bowl, add the sauces.
Now add the sauce to the stir fried vegetables.
Give them a nice stir.
Toss the noodle with vegetables
Now add the noodles to the wok or pan of vegetables.
Give them a nice gentle stir.
Now add chopped green onions to the pan.
Serve them hot.
Most important - Cook them al dente (both noodles and vegetables).After cooking noodles, immediately drain out hot water using a large colander. Then run the colander under cold water or tap water to stop cooking. Else it will be overcooked and may turn sticky. Then rub 1 tbsp oil to the cooled noodles to avoid stick to each other.Soy sauce already contains salt. So add extra salt only if it's required after tasting.Choose any hot sauce as spicy you need. A sweet chilli sauce or tomato ketchup will balance out with sweetness.I'm not adding lots of broth and hence no thickener or corn flour is required. If you are adding 1/4 cup broth then you might need to add little corn starch to the stir fry sauce. But honestly not required. Vegetables will soak up the flavor while stirring them with the sauce.