Instructions

Step 1
Heat 1 tbsp oil in a non-stick pan. Heat 1 tbsp oil in a deep non-stick pan. Add onion to the deep pan and saute lightly.
Step 2
Cut bean curd into big pieces, add to the first pan and shallow-fry, turning sides, till lightly browned on both sides.
Step 3
Add vegetable stock to deep pan and mix well. Add noodles and mix.
Step 4
Roughly chop spring onion bulbs with some part of the greens and add to the deep pan. Add red chillies and lime leaf and mix well.
Step 5
Roughly chop coriander sprigs.
Step 6
Add salt to the deep pan and bring it to boil. Add fried bean curd pieces and mix lightly.
Step 7
Switch off the heat and add rice wine vinegar and mix well. Add coriander leaves and mix well.
Step 8
Transfer into a soup bowl, garnish with bean sprouts, spring onion greens, coriander sprigs and red chilli and serve hot.