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1
Slice the carrot into thin planks, then cut into thin matchstick pieces (julienne).
2
Trim the ends of the French beans and slice them diagonally into thin pieces.
3
Chop the white stems of the spring onions finely. Cut part of the green tops into 2-inch lengths (for the soup) and chop the rest finely (for garnish).
4
Trim the base of the shimeji mushrooms so the individual pieces separate cleanly.
5
Slit the bird's eye chillies. If you prefer less heat, use 1–2 regular green chillies instead.
6
Slice the paneer (or tofu) into thin, long strips.
7
Chop the garlic finely using a chopper or food processor.
8
Heat oil in a wok or deep pan over medium heat and add the chopped garlic.
9
Cook the garlic, stirring continuously, until it turns a deep golden brown. Be careful as it can burn quickly at this stage.
10
Immediately add the chopped spring onion whites and split chillies to stop the garlic from burning further. Stir briefly for 10–15 seconds.
11
Pour in 1.5 litres of hot water.
12
Add the vegetable stock cube, light soy sauce, white vinegar, white pepper powder, sugar, and salt. Stir well and bring the broth to a rolling boil.
13
Drop the julienned carrots, French beans, and noodles into the boiling broth.
14
Cook on medium-high heat for 3–4 minutes until the noodles begin to soften but still hold a bite.
15
Add the mushrooms and paneer strips. Continue simmering for another 2–3 minutes.
16
Slowly pour in the cornflour slurry while stirring continuously to give the broth a light, silky body without making it overly thick.
17
Simmer for 2–3 minutes until all ingredients are fully cooked.
18
Taste and adjust seasoning with salt or pepper if needed.
19
Toss in the 2-inch spring onion green strips and stir once. Turn off the heat.
20
Ladle the hot noodle soup into serving bowls.
21
Garnish with finely chopped spring onion greens and a drizzle of chilli oil if desired. Serve piping hot.
PrimedTableBETA
