Bring enough water to boil and cook noodles as per the instructions given in the pack of the noodles.
I used brown rice noodles. So took around 5 mins, but regular rice noodle should get cooked easily, so refer the package.
Cook noodles just right, take care not to over cook.
Drain and let it get cooled. Reserve a tablespoon of noodles cooked water to use later, when the noodles cools down and stuck to each other, you can use this water to separate the noodles.
Cut all the vegetables in to juliennes.
Heat oil in a pan and add chilli, all the vegetables – carrot, zucchini, capsicum, onion. Cook for a minute or two in high flame and once done (yet crunchy) transfer to a plate.
Mix corn flour, vinegar, soya sauce, tomato sauce, syrup from the pineapple and salt. You can use a fork to mix.
Add cooked noodles and pineapple pieces to the pan.
Pour in the mixed sauces and cook until the sauce boils, becomes thick and shiny.
Add the sautéed vegetables to this and cook for a minute.
Top this with crisp golden fried shallots, spring onion and coriander leaves.
To get crispy shallots, slice it thinly and fry in 2 tablespoon of oil in medium flame without burning it.