- Lemon juice – 2tsps
- Oil – 1/2 tsp
- Onion ,diced – 15g
- Carrot, sliced thinly – 10g
- French beans, chopped – 10g
- Cabbage, diced – 30g
- Green capsicum, chopped – 10g
- Vegetable stock / Plain water – 100ml
- Tomato, chopped – 5g
- Silken beancurd (tofu),diced – 13g
- Instant Noodles – 15g
- Salt – to taste
- Black pepper powder – 1/4th tsp
- Heat a little oil in a non-stick deep pan. Add onion and carrot and sauté.
- Add the French beans, cabbage and green capsicum and stir.
- Add the stock and tomato. Stir and cook for two minutes. Add bean curd and stir gently. Break the instant noodles and add.
- Add salt and black pepper powder and mix. Bring it to a boil and let it cook till the noodles are done. Pour into soup bowls and serve hot.
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