Vegetable Man-chow Soup

Hi Friends, 
      Last week was the busiest week for me, my son and hubby both fell sick :( 
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

Ingredients:
1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt acc.to taste
1/4 tsp MSG (Ajinomoto) 
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

Method:

• Heat oil in non-stick pan,  add spring onion whites and  ginger-garlic paste and  saute for few seconds.

• Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

• Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil. 
• Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

• Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

• Garnish with spring onion and crispy noodles. Serve hot.
 

Note: 

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.

Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups. 

You can store these crispy noodles in an air tight container for future use .