Egg Noodle Soup

Instructions

1. Heat a pan and add oil.

2. Once hot, add chopped onion and sauté until transparent.

3. Add chopped garlic, chopped ginger, and green chilli. Sauté for 2 minutes on high heat.

4. Add the chopped vegetables and sauté on high heat for 2-3 minutes.

5. Add the chilli sauce and soya sauce and mix well.

6. Cook for 1 minute.

7. Add spring onion along with vegetable stock water, sugar and vinegar. Mix well. Then add the corn flour slurry and mix it well.

8. In a separate bowl, crack open the egg and beat it lightly.

9. When the stock water starts to boil vigorously, slowly drizzle the beaten egg in a circular motion into the stock water.

   

10. Gently mix with a spatula and turn off the heat. Do not overcook the egg.

11. Finally, add pepper powder.

12. In a bowl, add the cooked noodles and pour the stock water mixture over the noodles. Serve hot.