Ingredients

• carrot, finely chopped 1 medium 
• cabbage, finely chopped  ¼ small  
• green capsicum, seeded and chopped 1 medium       
• tofu (bean curd), finely chopped 50 grams
• mushrooms, chopped 3-4                  
• 2 tablespoons  oil + to deep fry
• 1 cup boilled noodles
• 2 spring onions, finely chopped
• 10-12 garlic,cloves, finely chopped
• ½ inch piece ginger, finely chopped
• 2 green chillies, finely chopped
• 4-5 cups vegetable stock or water 
• Salt to taste
• ½ teaspoon white pepper powder 
• ½ tablespoon red chilli sauce
• 2 tablespoons dark soya sauce 
• 3 tablespoons corn flour
• 1 tablespoon vinegar
• 1 stalk spring onion greens, chopped 

 Method

1. Finely chop all the vegetables and keep aside
2. Heat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp. 
3. Heat two tablespoons of oil in a deep pan.  Add spring onions, garlic, ginger and green chillies.  Sauté for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water.  Stir and add salt and let the soup come to a boil. 
4. Add white pepper powder, red chilli sauce, and dark soya sauce and simmer the soup for two to three minutes.
5. Blend corn flour in a little stock and add to the soup, stirring continuously.  Cook till the soup thickens.
6. Add vinegar and spring onion greens.
7. Serve hot garnished with crushed fried noodles.