Asian Noodle Soup with Vegetables
Cut the pepperoncini into thin strips. Cut lemongrass and ginger into thin strips.
Rinse the scallion, rinse and peel the peppers and carrots and cut everything into about 8 cm (approximately 3 1/4 inch) long thin strips.
Pour 1 liter (approximately 1 quart) of boiling water over noodles in a bowl.
Sauté the peppers, carrot, ginger and lemongrass in hot oil in a pan.
Deglaze with vinegar and 900 ml (approximately 3 3/4 cup) broth. Boil.
Add the scallion and pepper strips.
Stir the remaining broth with the cornstarch until smooth and stir into the soup.
Simmer about 5 minutes.
Drain the pasta through a seive and add to the soup.
Season with soy sauce and pepper.
Pour the soup into bowls and serve sprinkled with cilantro leaves.