This is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The soup uses a spicies that adds lot of flavor to the soup.
green bell peppers
scallions, spring or green onions
chopped, up to 3 clove
or vegetable stock
green chili peppers
red chili sauce
soy sauce, tamari
Slice spring onion. Heat oil in a non stick wok.
Add spring onions to the oil in the wok along with ginger and garlic and toss. Add carrot, cabbage to the wok.
Add 4 cups stock and green chillies to the wok.
Add red chilli sauce and soy sauce and mix. Cut tofu into ½ inch cubes and add to the soup.
Mix cornflour with ¼ cup water and add to the soup and cook until it thickens. Add salt and black pepper and mix.
Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.
Serve the soup hot garnished with crisp noodles.
First Boil the noodles with little bit oil and water.
Drain from water properly and deep fry it.