• 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



  1. Heat a little oil in a non-stick deep pan. Add onion and carrot and sauté. 
  2. Add the French beans, cabbage and green capsicum and stir. 
  3. Add the stock and tomato. Stir and cook for two minutes. Add bean curd and stir gently. Break the instant noodles and add. 
  4. 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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