### TranslatedIngredients: 500 grams Rice Noodles (Flat),1 cup Broccoli - cut into florets,1 Carrot (Gajjar) - sliced roundels,1/2 Bok Choy - chopped big,4 Cloves (Laung) - garlic,1 inch Lemongrass - sliced,2 tablespoon Soy sauce,1 teaspoon Red Chilli sauce,1 teaspoon Honey,Salt - to taste,Black pepper powder - for seasoning,2 sprig Spring Onion (Bulb & Greens) - chopped,Sunflower Oil - for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Chinese ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Shanghai Yang Chun Noodle Recipe (Flat Noodles In Soya Broth Recipe) by boiling the noodle in a sauce pan with water, add a pinch of salt, Once it starts boiling add the dried flat noodles and let it cook for 15 minutes.Cook the noodle till it is Al dante (half cooked), strain the noodles and make sure you keep the water in which the noodles was cooked.Show the noodles under cold water to stop the cooking, add a drizzle of oil and toss the noodle and place it on a flat plate to keep it separated.Use the water that was cooked for noodles as base to your broth, pour it into a sauce pan, add soy, chili sauce, honey, lemon grass and all the vegetable and simmer it for 25 minutes till all the vegetables are cooked.Check for seasoning by adding salt and pepper, Once that is done you can add in the cooked noodle and simmer for another 2 minutes.Serve the Shanghai Yang Chun Noodle Recipe (Flat Noodles In Soya Broth Recipe) for a lunch meal