This is another of comfort food recipe for the cold-cold winters. We love it as has the enriching nutrients of the vegetables and the great texture of the noodles. I use maggi noodles for this soup, but hakka noodles or rice noodles can also be used. Serve it hot and you have a one course healthy and delish meal ready in minutes. I make these noodles without using the maggi tastemaker masala which is included with the noodles. But if you want an Indian- spicy flavored soup, the tastemaker masala can be added to the soup.
Ingredients
1 cup of prepared noodles (wheat or rice noodles--I use maggi noodles without the masala)
1 medium onion
1 cup chopped vegetables (cabbage, peas, carrot, cauliflower, zucchini, corn kernels)
1/2 teaspoon grated ginger
1 tablespoon soy sauce
1/4 teaspoon white vinegar
salt and pepper for taste
1 tablespoon oil
Method
Slice the onions thinly. Heat oil in a pan and add the ginger and the sliced onions. Fry till the onions are light brown and well cooked. Add the chopped vegetables and cook covered for 3-4 minutes till the vegetables are soft. Cook uncovered for another 4-5 minutes, so that the vegetables are lightly browned. Add salt and pepper for taste. Mix in the noodles and add 3 cups of water or as desired. Stir in vinegar and soy sauce. Serve hot.
Slice the onions thinly. Heat oil in a pan and add the ginger and the sliced onions. Fry till the onions are light brown and well cooked. Add the chopped vegetables and cook covered for 3-4 minutes till the vegetables are soft. Cook uncovered for another 4-5 minutes, so that the vegetables are lightly browned. Add salt and pepper for taste. Mix in the noodles and add 3 cups of water or as desired. Stir in vinegar and soy sauce. Serve hot.
