Noodle Soup | Vegetable Noodle Soup

Scaled for 4 portions · 25 steps

75 gnoodles, (instant, whole wheat or rice - cal also use 2 cups cooked noodles)3 cupwater0.5 tspsalt1 tbspoil (- toasted sesame oil or peanut oil or sunflower oil)0.5 tspfinely chopped garlic0.25 cupchopped spring onions0.5 cupshredded cabbage0.33 cupshredded carrots0.33 cupdiagonally thinly sliced french beans0.25 cupthinly sliced capsicum ((green bell pepper))2–3 tspsoy sauce ((naturally fermented) or add as required)—salt (as required)0.5–1 tsprice vinegar (or white vinegar or apple cider vinegar)2 tbspchopped spring onion greens3 tbspchopped coriander leaves1 tbspchopped spring onion greens (- for garnish)—4 cups water (- 1 litre water or 1 litre vegetable stock)

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