Ingredients:

For the Soup Base:

200 grams chicken (boneless, cut into small pieces)

4 cups chicken stock or water

2 tablespoons oil

1 medium onion (sliced)

4-5 garlic cloves (minced)

1-inch ginger (grated)

1-2 green chilies (slit, optional)

1 medium tomato (chopped)

1 medium carrot (julienned)

1/2 cup cabbage (shredded)

1/2 cup bell peppers (sliced)

1/4 cup green beans (chopped)

1/4 teaspoon turmeric powder

1/2 teaspoon black pepper powder

1 teaspoon soy sauce

Salt to taste

For the Noodles:

150 grams noodles (egg noodles or any thin noodles)

Water for boiling

A pinch of salt

Garnishes:

Fresh coriander leaves (chopped)

Spring onions (chopped)

Lemon wedges

Instructions:

Cook the Noodles:

Boil water in a large pot with a pinch of salt.

Add the noodles and cook according to package instructions until al dente.

Drain and set aside.

Prepare the Soup Base:

Heat oil in a large pan or wok over medium heat.

Add minced garlic, grated ginger, and green chilies. Sauté for 1-2 minutes until aromatic.

Add sliced onions and sauté until translucent.

Add chicken pieces and stir-fry until they turn white and are partially cooked.

Add chopped tomatoes and cook until soft and mushy.

Add Vegetables:

Toss in the carrots, cabbage, bell peppers, and green beans. Stir-fry for 2-3 minutes to retain their crunch.

Season the Soup:

Add turmeric powder, black pepper powder, and soy sauce. Mix well.

Pour in the chicken stock or water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Combine and Serve:

Add the cooked noodles to the soup and mix gently.

Adjust salt and seasoning as needed.

Simmer for another 2-3 minutes.

Garnish and Enjoy:

Serve hot, garnished with fresh coriander leaves, spring onions, and a squeeze of lemon juice.