Ingredients

• 1/4 cup - diced capsicum
• 1/4 cup - finely chopped spring onion
• 1/4 cup - chopped spring onion tops
• a pinch - aji-no-moto (optional)
• 2 tsp - butter
• 1/2 cup - cooked noodles
• 1/2 cup - milk
• 1.5 tsp - corn flour
• Pepper powder, for taste
• Grated cheese for topping (optional)
• Salt for taste

How to Make Spring onion capsicum noodle Soups and Stews

• Heat butter in a pressure pan and fry chopped spring onion and capsicum, add ajinomoto and little sugar to it and fry for few minutes.
• Add 3/4 th of the spring onion tops.
• Now sprinkle some corn flour and pour enough water and pressure cook up to one whistle and let this cool for a while.
• Now puree the cooked mixture in a mixie and strain well.
• Crush noodles into small pieces and cook till it becomes soft (in just enough water) and keep it aside.
• Now add milk and cooked noodles along with salt to the pureed mixture and reheat on low flame.
• Serve it hot topped with grated cheese, pepper and rest of the finely chopped spring onion tops.
• Recipe courtesy: 4th sense cooking