Ingredients
For Soup
- 1 cup finely chopped cabbage
- ½ cup finely chopped carrots
- ¼ cup finely chopped capsicum
- ¼ cup finely chopped beans
- ¼ cup chopped spring onion whites
- 1 tbsp garlic (finely chopped)
- 1 tsp ginger (finely chopped)
- 2–3 green chillies (finely chopped)
- 1 tbsp soy sauce
- 1 tsp vinegar
- ½ tsp black pepper
- 1–2 tsp red chilli sauce (adjust to taste)
- 1 tbsp cornflour mixed in ¼ cup water
- 4 cups water / veg stock
- 1–2 tbsp oil
- Salt to taste
For Crispy Noodles
- 1 cup boiled Hakka noodles
- 2–3 tbsp cornflour
- Oil for frying
Method
1. Make Crispy Noodles
- Toss boiled noodles with cornflour.
- Heat oil and fry until golden & crispy.
- Drain and keep aside.
2. Make the Soup
- Heat oil in a pan. Add garlic, ginger & green chillies.
- Sauté for a few seconds on high flame.
- Add spring onion whites and chopped veggies. Stir-fry on high heat for 2–3 minutes.
- Add soy sauce, chili sauce, vinegar, pepper & salt.
- Pour in water/veg stock and bring to a boil.
- Add the cornflour slurry and mix well until soup thickens.
- Adjust seasoning and let it simmer for 2 minutes.
- Switch off heat and add spring onion greens.
3. Serve
Pour the hot, spicy soup into bowls and top with crispy fried noodles right before serving so they stay crunchy.
⭐ Tips
- For extra heat, add a dash of Schezwan sauce.
- Use veg stock instead of water for a richer taste.
- Keep veggies slightly crunchy for authentic Indo-Chinese style.
