By Akshara
November 12, 2026
Veg talumein soup is a beloved Indo-Chinese comfort classic known for its glossy, savoury vegetable broth loaded with crunchy vegetables and soft boiled noodles. Flavoured with aromatic garlic, ginger, soy sauce, and white pepper, this hearty bowl is finished with a handful of golden crispy fried noodles for an irresistible contrast of textures.
1 cup boiled hakka noodles (divided into two halves)  1 tablespoon oil (plus extra for frying half the noodles)  1 tablespoon finely chopped garlic  1 teaspoon finely chopped ginger  1/2 cup finely shredded cabbage  1/4 cup finely diced carrots  1/4 cup finely chopped French beans  1/4 cup thinly sliced capsicum  4 cups clear vegetable stock or water  1 tablespoon light soy sauce  1 teaspoon green chilli sauce  1/2 teaspoon white pepper powder  1.5 tablespoons cornflour mixed with 3 tablespoons water (slurry) 
Deep-fry half of the boiled noodles in hot oil for two minutes until crisp and golden, then drain on kitchen paper.
Heat one tablespoon of oil in a deep wok over high flame and stir-fry the chopped garlic and ginger for twenty seconds.
Toss in the cabbage, carrots, French beans, and capsicum, stir-frying on high heat for two minutes until crisp-tender.
Pour in the vegetable stock, soy sauce, green chilli sauce, white pepper, and salt, bring to a boil, and add the remaining soft boiled noodles.