Boil the noodles, strain, cool and keep a side

Chop garlic and ginger along with green chillies.

Cut the cabbage, carrot and onion in desired shape.

Cut coriander and spring onion.

Assemble the ingredients together.

Heat chicken stock and season with salt and pepper, add soy, vinegar and sesame oil. Flavour with rice wine.

Now add all the vegetables and bring to a boil, simmer for next 5 minutes.

Remove from heat, arrange the noodles in a bowl and pour the stock over it. Serve with fresh red and green chilly paste.