1

In a pot, heat oil.

2

Sauté ginger and garlic until golden.

3

Add onions and let them cook.

4

Add broccoli, capsicum, carrots, mushrooms, and season with salt, pepper, and chili flakes. Sauté to mix everything well.

5

Add the vegetable broth and adjust salt if necessary.

6

Add the noodles.

7

Close and cook until noodles and veggies are cooked.

8

To keep lettuce crunchy, add it towards the end, followed by spring onions.

9

If using cooked noodles, add them only once the veggies are cooked.

I used spinach wheat noodles; if you’re using cooked noodles, add them only once the veggies are cooked.