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Prep Time: 5-10 mins
Cooking Time: 10 mins
Serves: 2

Ingredients:
4-5 cups Vegetable Stock
1-2 Pak Choy/Pak Choi, cut into bite size pieces
Handful of Noodles (I used medium egg noodles)
1 small Red Bell Pepper, cut into bite size pieces
1 small Onion, finely chopped (Optional)
4-5 stalks of Spring Onion, sliced
1 inch Ginger, crushed
2-3 Garlic flakes, sliced thinly
¾ tsp Lemongrass Paste/1 stalk of Lemon Grass, outer skin removed and bruised
Few Black Pepper corns, crushed
1-2 Green Chillies, slit (Optional)
¾ tbsp Soya Sauce
1 tbsp Lime Juice
1 tsp Sambal Olek (Optional)
Few Basil, roughly chopped
1 tsp Oil
Salt to taste

Method:
Heat oil in a pan and add finely chopped onion and sliced garlic. Sauté it on medium flame till onions turns translucent.
Pour in vegetable stock and add bruised lemon grass stalk, sambal olek, slit green chillies and crushed ginger. Bring it to gentle boil.
Mix in noodles, red bell pepper, crushed peppercorns, soya sauce and salt to taste. Cook on a medium heat till noodles are cooked.
Add pak choi, spring onion and cook for another minute or two.
Switch off the flame and discard the lemongrass stalk and crushed ginger. Mix in lemon juice and basil and serve hot.

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