Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
Mix cornflour with little water, make a smooth paste of it. Add it to the broth. Sprinkle pepper powder. Simmer for sometime.
In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them.
Once the soup is ready, put it in bowl and top with noodles.
