Ingredients:

1. Boiled noodles- ½ cup


2. Corn starch- 2 tbsp


3. Tofu- 35 gms


4. Chopped mushrooms- ½ cup


5. Chopped capsicum- 1


6. Chopped cabbage- ½ cup


7. Chopped onion- 1


8. Diced carrot- 1


9. Ginger-garlic paste- 1 tsp


10. Green chillies- 2


11. Vegetable stock- 4 cups


12. White vinegar- 1 tsp


13. Soy sauce- 1 tbsp


14. Chilli sauce- 1 tsp


15. Black pepper powder- ½ tsp


16. Spring onion(chopped)- 2 tbsp


17. Salt to taste


18. Oil- for frying

Method:

1. Heat oil in a wok and fry boiled noodles until they become crispy.


2. Heat 2 tbsp oil in a pan and add chopped onion and green chillies.


3. Fry onion till golden and add ginger-garlic paste, saute for a minute.


4. Add all the vegetables(excepted spring onion) and tofu, fry for 2-3 minutes.


5. Add vegetabe stock(you can use water also) and wait for boil.


6. Add corn starch in a little water and add to the soup.


7. Add black pepper powder, chilli sauce, soy sauce.


8. Boil the mixture till it reach to the thick consistency.


9. At last add vinegar and spring onion.


10. Decorates with fried noodles and serve hot.