Stack 2 chapati's as shown one on top of another and roll tight. (You may use any chapati- whole wheat or Multigrain or even any kind of tortilla works).
Cut into thin strips forming noodles. Separate the chapati strips and keep them aside.
Meanwhile, cut the vegetables for noodles into thin strips.
In a large kadai/wok, heat one tablespoon oil and add garlic, green chili, sliced onion, and white spring onion, and saute for a minute till the onion softens.
Then add carrot, cabbage, red bell pepper, and saute over medium-high heat until tender. Sprinkle some sugar and salt at this stage to keep the veggies colorful & crisp.
Add the tomato sauce, soy sauce, vinegar, pepper, and salt. Mix well.
Next, add the prepared chapati strips and mix gently to coat the sauce all over.
Lastly, add in the green spring onions and switch off.
Serve leftover chapati or roti noodles recipe hot.