Prepare the vegetable Manchurian balls by mixing 1 cup grated cabbage, 1/2 cup grated carrot, 1/4 cup chopped capsicum, 1/4 cup chopped spring onions, 2 tbsp cornflour, 2 tbsp all-purpose flour (maida), 1 tsp ginger-garlic paste, salt, and pepper. Form small balls and deep fry them in hot oil until golden brown. Set aside.
Cook 200 grams of noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat 2 tbsp oil on medium heat. Add 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, and 1/4 cup chopped spring onions. Sauté for 2 minutes.
Add 1/4 cup chopped capsicum, 1/4 cup chopped carrots, and 1/4 cup chopped cabbage. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tbsp red chili sauce, 1 tsp vinegar, and salt to taste. Mix well.
Add the cooked noodles to the pan and toss well to coat the noodles with the sauce and vegetables.
Finally, add the prepared vegetable Manchurian balls to the noodles and gently mix. Garnish with chopped spring onion greens and serve hot.