Sprinkle corn starch and salt on boiled noodles. Toss until the starch gets evenly coated on each strand. Heat oil in a pot and deep fry the noodles until they turn golden brown. Take them out on a plate lined with a paper towel. Keep the fried noodles aside.
In another cooking pot, heat around 1 tablespoon of oil. Add ginger, garlic, and green chilies. Saute for a few seconds or until they become fragrant.
Add chopped onion and white part of spring onion. Saute until the onion becomes translucent.
Add chopped cilantro stems and saute for a few seconds.
Next, add all the vegetables. Stir fry them on high flame for 4-5 minutes. The vegetables should be cooked but remain crunchy.
Add vegetable stock/ water, soy sauce, vinegar, salt, and pepper. Mix and let the soup boil.
While the soup is boiling, mix 2 tablespoons of corn starch with around 3 tablespoons of water to make a smooth slurry.
Once the soup starts boiling, add corn starch slurry to it and stir continuously for 1-2 minutes. Cook until the soup thickens.
Add chopped cilantro leaves and spring onion greens. Mix.
Pour the soup into a serving bowl, garnish with fried noodles and chopped spring onion greens. Enjoy!