Veggies: 1 cup, finely chopped (1 carrot, 4-5 green beans, some florets of cauliflower, handful of peas)
Cabbage: ¼ Cup, finely chopped or shredded
Bell Pepper: 1 tablespoon, finely chopped
Tomato: 2 Tablespoon, finely chopped
Onion: 1 Tablespoon, finely chopped
Garlic: ½ teaspoon, finely chopped
Ginger: ½ Teaspoon, finely chopped
Green chill: ½ Teaspoon, finely chopped
Basil leaves: 1 or 2
Mint Leaves: 4-5
Coriander Leaves: 1 tablespoon, finely chopped
Butter / Oil: 2 Tablespoon
Corn Starch (Corn Flour): 1 tablespoon
Salt: 1 teaspoon or to taste
Black pepper powder: 1/2 teaspoon
Soy Sauce: ½ Tablespoon
White Vinegar: 1 Teaspoon
Thick Noodles: 1 cup, broken into 1-inch pieces
Spring Onion: 1 tablespoon
Oil: As required for deep fry
Water: As required
Boil 5-6 cups of water in a pot. Once water starts to boil, add the noodles. Let it boil for 7-8 minutes or till noodles are almost cooked (80%). Do not overcook the noodles. Turn off the heat and drain the noodles. Let it dry for 10 minutes.
Heat oil for deep fry. Deep fry the noodles until deep brown and crispy. Take out on a kitchen napkin and keep aside.
Now boil 3 cups of water in a pot. Once water starts to boil add the chopped veggies (Carrot, beans, cauliflower and peas). Let it boil for 8-10 minutes or till almost cooked (80%). Turn off the heat. Now drain the veggies and preserve both the veggies and the water for later use.
Add 1 tablespoon corn flour in the boiled veggie water and stir it until corn flour mixes smoothly in the water. There should be no lumps.
Heat 2 Tablespoon butter in a pan. Add cabbage, bell pepper, ginger, garlic and onion. Sauté for 3-4 minutes.
Add green chili and tomato and sauté for another 2 minutes.
Add the boiled veggie and saute for another 2 minutes.
Add the corn flour mixed water and stir continuously for 1 minute.
Add the basil leaves, mint leaves, coriander leaves, soy sauce, vinegar, salt and black pepper powder. Stir and let it simmer for 3-4 minutes.
Turn off the heat. Add Spring onion and mix.
Pour the soups in serving bowls and serve with fried noodles on top or in side.