INGREDIENTS:
½ Inch Chopped ginger
½ Shredded capsicum
½ Shredded tomatoes
½ Shredded carrots
25 gms Shredded cabbage
½ tsp Soy Sauce
¼ tsp Sesame oil
Crispy Noodle (one table spoon)
METHOD:
½ Inch Chopped ginger
½ Shredded capsicum
½ Shredded tomatoes
½ Shredded carrots
25 gms Shredded cabbage
½ tsp Soy Sauce
¼ tsp Sesame oil
Crispy Noodle (one table spoon)
METHOD:
Heat the oil in a wok on a high flame till it hot.
Add the ginger and saute for a few seconds.
Add all the vegetables and saute
Add the water , soy sauce, salt and pepper, mix well and bring to boil.
Add the cornflower mixture and boil till the soup thickens,
Add few drops of sesame oil and spring onions and serve immediately with crispy Noodles on the soup
Add the ginger and saute for a few seconds.
Add all the vegetables and saute
Add the water , soy sauce, salt and pepper, mix well and bring to boil.
Add the cornflower mixture and boil till the soup thickens,
Add few drops of sesame oil and spring onions and serve immediately with crispy Noodles on the soup
