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Step 1: Air-Fry the Noodles

1. Cook noodles according to packet, drain and rinse under cold water.
2. One for a weeknight side dish, too.) Spread on a plate and let them dry out a little for 15 to 20 minutes.
3. Combine with cornstarch, salt, and optional 1 tsp oil.
4. Air fry at 200°C (390°F) for 10-12 minutes, shaking halfway, until golden and crispy.
5. Let them cool and crush them lightly for topping.

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Step 2: Make the Soup

1. Heat 1tbsp oil in a kadai or wok on a medium flame.
2. Stir in garlic, ginger, green chilies and coriander stems. Sauté about 1 minute until fragrant.
3. Toss in diced cabbage, carrots, beans, and bell peppers. Stir-fry for 1 minute — do not overcook.
4. Add 4 cups water or veg stock. Bring to a boil.
5. Stir in soy sauce, chili sauce, vinegar, salt, and pepper. Stir well.
6. Combine cornstarch + water in a bowl (slurry) and add slowly to the boiling soup while stirring.
7. Cook until soup has thickened (you should notice that the texture has changed—it takes around 2 mins).
8. Add paneer or tofu cubes. Add 1 more minute on low heat.
9. Swtich off the heat, Add fresh coriander. Switch off the heat and mix in fresh coriander and spring onion greens.
10. Pour hot soup into bowls
11. Garnish with crushed air-fried noodles.
12. Serve at once, while the noodles are still crisp.