Ingredients:

1. Boiled noodles- ½ cup
2. Corn starch- 2 tbsp
3. Tofu- 35 gms
4. Chopped mushrooms- ½ cup
5. Chopped capsicum- 1
6. Chopped cabbage- ½ cup
7. Chopped onion- 1
8. Diced carrot- 1
9. Ginger-garlic paste- 1 tsp
10. Green chillies- 2
11. Vegetable stock- 4 cups
12. White vinegar- 1 tsp
13. Soy sauce- 1 tbsp
14. Chilli sauce- 1 tsp
15. Black pepper powder- ½ tsp
16. Spring onion(chopped)- 2 tbsp
17. Salt to taste
18. Oil- for frying

Method:

1. Heat oil in a wok and fry boiled noodles until they become crispy.
2. Heat 2 tbsp oil in a pan and add chopped onion and green chillies.
3. Fry onion till golden and add ginger-garlic paste, saute for a minute.
4. Add all the vegetables(excepted spring onion) and tofu, fry for 2-3 minutes.
5. Add vegetable stock(you can use water also) and wait for boil.
6. Add corn starch in a little water and add to the soup.
7. Add black pepper powder, chilli sauce, soy sauce.
8. Boil the mixture till it reach to the thick consistency.
9. At last add vinegar and spring onion.
10. Decorates with fried noodles and serve hot.