We are cooking up a treat.
It will be served shortly...
2 tbsplehsun (garlic)-chopped
1 tbspadrak (ginger)-chopped
2 tspharimirch (green chilli)- chopped
1/4 cupkandeykepatthey(spring onion)- chopped
1 shimlamirch (capsicum)- chopped
1/4 cuppathagobi(cabbage)- shredded
1 gajar(carrot)-cut into julienne
2 tbspsoy sauce
2 tsp red chilli sauce OR dry whole chillies, soaked in vinegar- grinded to paste
salt to taste
freshlykalimirch(ground black peppercorns) powder
3 cups vegetable stock
1 tbspcornflour dissolve in 1 tbspwater
For The Serving
1 cup fried noodles
Heat the oil in a pan, add the and garlic, ginger and green chilles and saute for a second.
Add the green spring onions and cook till soft.
Add the capsicum, cabbage and carrots and saute of 2 minutes on high flame.
Add the soya sauce, vinegar, red chilli sauce, salt, pepper, saute for a second.
Add the stock and simmer for 5 to 7 minutes.
Gradually add the cornflour paste and continuously stir it, so that no lumps remain.
Simmer for further 5 minutes til the soup becomes little thick.
Serve hot with fried noddles.