Chop all the vegetables in small cubes or dice. Heat a separate wok or pan.
Add the oil when the pan is hot.
Add the garlic and stir-fry until brown.
Add the vegetable stock.
Bring it to boil and simmer for 10 minutes. A few minutes before serving, add prawns and vegetables to the boiling stock and cook (about 45 minutes only). Add the glass noodles, salt and pepper to taste, soya sauce and garnish with finely chopped spring onions.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.