For noodles, in a vessel pour water, salt and oil. When the water comes to a boil, add the Hakka noodles to it.

Cook the noodles for 5 minutes or until they become soft and fluffy.

Drain the noodles and wash them with cold water and put them aside.

Now add corn flour to the boiled noodles and mix gently.

Deep fry the noodles in the hot oil on medium flame and stir occasionally.

Fry on both sides by flipping them over and take off when they turn brown and crispy.

Cook all the noodles and keep the crispy noodles aside.

Now in a large kadhai, heat oil, then add ginger, garlic and green chili.

Saute them for a while and then add onions to them. Saute until it shrinks slightly.

Now add carrot, cabbage, capsicum, French beans, spring onions and coriander stem in the kadhai.

Mix and cook them for a minute. Pour water and add salt. Stir well. Let it boil for some time.

Then add soy sauce, vinegar, black pepper powder and chili sauce. Mix all the ingredients.

In a bowl take corn flour and add water. Make a slurry and break all the lumps.

Stir well and add the slurry to the soup and cook until the soup thickens slightly.

Mix and take off the soup from the flame. In a bowl serve the soup, and add the fried noodles to it.