Yellow noodles as needed - blanched to soften
3/4 liter vegetable stock
10 garlic - remove skin and cut into two
1/2 red capsicum - sliced thinly into long stripes
100g mustard greens/sawi - wash and sliced 1 inch length
Coriander leaves for garnishing - sliced
2 tbsp oil
Crushed black pepper and salt for taste.
When oil is heated, sauté garlic.
Add stock and simmer.
Season with pepper and salt.
Keep it simmering.
To serve, blanch mustard green and capsicum in the soup for a min or so.
Assemble noodles in a bowl and top with the blanched veggies.
Pour soup over and garnish with coriander leaves.
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