Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Oil
  • 1 Onion (sliced)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1 small Carrot (cut small)
  • 7 ounces Potato (diced)
  • 12 piece Mushrooms (optional, sliced)
  • 7 ounces Protein of your choice (Chicken or Mutton)
  • 1 Green Chili Pepper (optional)
  • 2 Tablespoon Tomato Puree
  • 3 cups Water
  • Salt (to taste)
  • Black Pepper
  • 7 ounces Lo Mein Noodles (Asian egg noodles)
  • Spinach (handful roughly cut)
  • 3 Tablespoon Soy Sauce
  • Juice of one lime
  • 1 Green Onions stalk (aka spring onion, chopped, to garnish)

Instruction

  • Add the Oil to a pan and fry your Onion soft and translucent. Add 1 Tablespoon of Ginger Garlic paste and stir fry quickly. Add your cut carrot pieces to the pan and stir fry for 2 minutes.
  • Then add the mushroom, potato and the protein of your choice, stir fry and cook for 2 minutes on medium heat. Then throw in the cut green chili and add the tomato paste. Mix the whole content.
  • Pour in the water and season with salt and pepper. Cook until the potato and carrot pieces are soft. In the meantime prepare a pot with water, let it boil and add the egg noodles.
  • Now add the Spinach and noodles, mix well and cook for about 4 more minutes. Remove from the heat and add the soy sauce and lemon juice. Mix very well and gobble the soup over into in the soup bowls.
  • Garnish with chopped green onion stalks and serve hot.