The use of plenty of vegetables lends an exotic flavor to this soup. Serve this soup as soon as it is cooked to relish it the most.
|Cabbage||1/2 Cup (8 tbs) , shredded|
|Capsicum||1/4 Cup (4 tbs) , sliced|
|Bean sprouts||1/2 Cup (8 tbs)|
|Carrot||1/4 Cup (4 tbs) , grated|
|Noodles||3/4 Cup (12 tbs) , boiled|
|Soy sauce||5 Drop|
|Hot water||2 Cup (32 tbs)|
|Oil||1 1/2 Tablespoon|
1. In a wok (kadai), heat the oil and add cabbage, capsicum, bean sprouts, and carrot. Mix properly and sauté on high heat for a couple of minutes.
2. Now add noodles, and cook for a minute.
3. Add hot water, salt, and soy sauce and mix properly. Cook on medium heat for a couple of minutes while stirring constantly.
4. Serve the soup hot with soy sauce, chili sauce, and chilies in vinegar.