Rice Noodles and Vegetable Stir-fry Soup
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 8660 times
A spicy soup with rice noodles, while the stir-fried mixed vegetables add a hint of the oriental.
- Put 3 cups of water to boil.
- Heat the oil in a wok. Add the spring onion whites and sauté for a minute.
- Add the carrots, baby corn, ginger and green chillies and sauté on a high flame for another minute.
- Add the mushrooms, the hot water, soya sauce, vegetable stock cube and salt and cook on a high flame for two minutes.
- Add the rice noodles and spring onion greens and cook for 2 minutes.
- Add the pepper and mix well.
- Serve immediately.
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