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1
Fill a large saucepan three-fourths full with water, and bring it to a rolling boil over medium-high heat.
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2
Add the noodles and cook until they are tender but still firm to the teeth (al dente), following the package instructions.
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3
While the noodles are cooking, whisk the ketchup, soy sauce, vinegar, ground chiles, and salt together in a small bowl.
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4
Drain the noodles into a colander and run cold water through them to cool them off and stop the cooking.
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5
Preheat a wok or a well-seasoned cast-iron skillet over medium-high heat.
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6
Drizzle the oil down the sides of the wok, and when it forms a shimmering pool at the bottom, add the paneer, cauliflower, carrot, garlic, and 1/4 cup of the cilantro.
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7
Stir-fry until the cheese and vegetables are browned and crunchy-tender, 5 to 8 minutes.
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8
Fill a large bowl with warm water and dunk the cooled noodles into it to loosen them (and to provide the moisture that helps to rewarm them quickly).
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9
Drain them again and immediately add them to the wok (a little dripping water is just fine).
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10
Cook, stirring, until the noodles are warmed though, 2 to 4 minutes.
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11
Add the sauce and stir to coat the noodles and vegetables with its hot, salty, slightly sweet flavors.
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12
Stir in the tomato, scallions, and ginger.
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13
Cook, uncovered, stirring frequently, to warm the tomato, 2 to 4 minutes.
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14
Top with the bean sprouts and the remaining 1/4 cup cilantro, and serve.
