Proud Cooks
Log In
Vegetable Noodle Soup
Vegetable Noodle Soup is a Southeast Asian soup popular in Singapore, Hong Kong, Thailand, and China. The recipe gradually traveled to the Indian Subcontinent and, with some variations according to the local taste and availability of ingredients, became one of the popular soup items in the restaurant menus. A combination of seasonal vegetables and noodle or pasta in a slightly spicy broth results into a delicious soup.

In this recipe, chunks of carefully selected vegetables such as scallions, celery, green beans, carrots, and cabbage and pasta are cooked in a broth infused with soy sauce, vinegar, and chili sauce to create the wonderful and comforting Vegetable Noodle Soup. We have also used Chili Oil for extra heat and spiciness.

Happy Cooking!
Serves 4
Olive Oil
1 tablespoon
1 teaspoon, finely chopped
1 and 1/2 teaspoons, chopped
1/4 cup, cut into small cubes
Green Beans
1/2 cup, finely cut
1/2 teaspoon, or according to taste
4 cups and 4 tablespoons
White Vinegar
2 to 3 teaspoons
2 tablespoons and some more green part for garnish
1 teaspoon, finely crushed
Thai Chili
2 or according to taste, chopped
1/2 cup, shredded
Bell Pepper
1 tablespoon, chopped
1 to 2, chopped
Black Pepper Powder
1/2 teaspoon
Soy Sauce
1 tablespoon
2 tablespoons
A generous pinch
Step 1
Quick Recipe for Chili Oil - The Vegetable Noodle Soup tastes best when mixed with Chili Oil in the final stages of cooking. To make the Chili Oil, heat 2 tablespoons olive oil (or another cooking oil of your choice) in a pan over medium. Add 1 tablespoon chili flakes and 3 to 4 whole dried red chilies. When the chilies start to sizzle, add another 3/4 cup of olive oil. Continue to cook until the oil is lukewarm. Remove from heat, let it cool down to room temperature, and store in a air tight glass jar.

Vegetable Noodle Soup Recipe

Heat the olive oil in a deep pan on medium-high. Add ginger, garlic, and celery and give a stir.
Step 2
Add green beans, cabbage, carrot, and bell pepper. Stir fry on medium-high heat for about 2 minutes.
Step 3
Add pasta and fry until it turns golden.
Step 4
Add water, bring it to boil, and cook until pasta is cooked.
Step 5
Add soy sauce, white vinegar, chili sauce, salt, a generous pinch of sugar, and black pepper and mix well.
Step 6
Make the cornstarch slurry by mixing 2 tablespoons of cornstarch with 4 tablespoons of water in a bowl.

Then, add mushrooms, scallions, and the cornstarch slurry. Add the cornstarch slurry slowly, a couple of teaspoons at a time, and keep mixing gently with the soup.

Continue to cook for about 2 minutes.
Step 7
Finally, add a tablespoon (or according to taste) of Chili Oil, mix well, and cook for about 1 minute. Your Vegetable Noodle Soup is ready. Garnish with scallion greens and some more Chili Oil and serve hot.

Share your thoughts and questions!