It's aclassic chinese soup, you can add boiled chicken in it for variation.
Ingredients
- 4 to 6 tbsp. of cornflour (may vary as per consistency)
- 50 gm spring onion, chopped
- 1 no. onion, sliced.
- 50 gm Cabbage,cut into thin strips.
- 50 gm Capsicum, cut into thin strips.
- 2-3 nos. green chilli (as required)
- 1 tbsp. chopped Ginger & Garlic
- 1 tsp. Soya Sauce
- Chilli sauce as required
- White vinegar
- 1tsp. Sugar
- 2 tbsp oil
- 4-6 cups water
- ½ tsp. Ajinomoto
- Boiled noodles
- Oil to fry
- salt to taste
Directions
- Heat the oil in a wok, then add chopped ginger-garlic and green chilli ,after that add onion and saute for few seconds.
- Add the vegetables and cook for a few minutes.
- Add Ajinomoto, soya sauce, chilli sauce, and stir in cornfour slurry.
- As the cornflour thickens, add water and salt, and allow it cook.
- At the end, add a teaspoon or two, of vinegar and add sugar.
- Take a few noodles and coat them into cornflour powder, then deep fry.
- Serve hot and add fried, crunchy noodles at top.