Veggie Noodles Soup

Heat oil or butter in a pan over medium flame. Add finely chopped garlic and the white part of the spring onions. Sauté for a few seconds until fragrant.

Toss in the diced carrots, capsicum, and sweet corn. Sauté for 1-2 minutes so they retain a slight crunch.

Pour in the water and bring it to a rolling boil. Stir in the noodle tastemaker, soy sauce, and red chili sauce Mix well.

Add the instant noodles to the boiling broth. Let it cook for 2-3 minutes until the noodles are soft and the soup slightly thickens. Adjust salt and pepper if needed.

Turn off the heat, garnish generously with fresh spring onion greens, and serve piping hot.