Vegetable and Noodle Soup
by Tarla Dalal
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Added to 214 cookbooks
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This Vegetable and Noodle Soup can be served at the start of a meal, or a snack in its own right because it has a couple of veggies, bean sprouts and noodles too.
While vegetables like cabbage and capsicum contribute their sharp flavours to the soup, soy sauce does its bit in perking it up further. To pack more punch into this bowlful, serve it with peppy accompaniments like soy sauce, chilies in vinegar and chili sauce.
You can munch on some Chinese Starters along with this soup.
- Heat the oil in a wok/ kadhai, add the cabbage, capsicum, bean sprouts and carrot and sauté on a high flame for 1 to 2 minutes.
- Add the hakka noodles, mix well and cook on a high flame for 1 minute, while stirring continuously.
- Add 2 cups of hot water, salt and soya sauce, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot with soya sauce, chillies in vinegar and chilli sauce.
Nutrient values per serving
|Vitamin A||245.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||22.6 mg|
|Folic Acid||4.2 mcg|
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