Boil the Vermicelli Noodles (3 cup) according to package instructions. Once cooked, drain excess water and set aside.
Add Oil (2 tablespoon) to a pan. Once the oil is hot, add Green Chili Pepper (1), Green Cabbage (1/2 cup), Carrot (1/2 cup), Bell Pepper (1/4 cup), and Onion (1). Mix and saute it for 5 minutes.
Add the cooked noodles, Chings Noodles Masala (3 tablespoon), Salt (to taste), Soy Sauce (2 tablespoon), and Distilled White Vinegar (1 tablespoon). Mix everything well and cook it for 3-4 minutes on high heat.
Turn off heat and serve immediately.