Follow these steps for perfect results
Spring Onion (Bulb & Greens)
finely chopped
Salt
to taste
Spring Onion Greens
for garnish
Black pepper powder
Sesame (Gingelly) Oil
Water
+ extra
Green beans (French Beans)
finely chopped
Cabbage (Patta Gobi/ Muttaikose)
finely chopped
Ginger
finely chopped
Carrots (Gajjar)
finely chopped
Garlic
finely chopped
White vinegar
Rice Noodles (Flat)
fried
Dark soy sauce
Corn flour
Heat sesame oil in a wok.
Add ginger, garlic, and spring onion bulbs; saute until onions are soft and pink.
Add finely chopped green beans, cabbage, carrots, salt, and black pepper.
Cook on high heat for 3-4 minutes until vegetables soften slightly.
Add soy sauce and white vinegar; toss well.
Add water as needed and bring to a boil.
Dissolve cornflour in a little water, ensuring no lumps.
Add the cornflour mixture to the soup, stirring constantly.
Simmer for 3-5 minutes.
Cook rice noodles according to package instructions, drain, and cool.
Fry the cooled noodles in hot oil until crisp.
Drain fried noodles on paper towels.
Adjust seasoning, spice, and salt levels in the soup.
Serve hot, garnished with fried noodles and spring onion greens.
Expert advice for the best results
Adjust the amount of chili or pepper to your preferred spice level.
Add other vegetables like mushrooms or bell peppers for variety.
For a richer flavor, use vegetable broth instead of water.
Everything you need to know before you start
20 mins
Vegetables can be chopped ahead of time.
Serve hot in bowls, garnished with crispy noodles and spring onion greens.
Serve as a starter or light meal.
Pairs well with vegetable fried rice.
Complements the savory flavors.
Discover the story behind this recipe
A popular street food and restaurant dish.
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