Sprinkle corn starch over boiled noodles & mix it. Heat oil in a deep vessel and deep fry the noodles. Once the become crisp remove them and keep aside.
Heat a pan and add oil. Add ginger and garlic and give a quick stir. Add onions and stir for 30 secs. Now add beans, carrots, mushrooms and cabbage and sauté on high heat for a minute.
Add soya sauce, vinegar, chilli sauce, tomato ketchup, salt & pepper.
Stir for another minute. Pour 2 cups of water and let it come to a boil. Meanwhile mix I tbsp of corn starch with 5 tbsp of water. Once the soup gets a good boil pour the cornstarch while continuously stirring. Cook it the soup thickens enough to coat the back of the spoon. At this stage add freshly chopped coriander and chopped spring onions.
In a bowl pour out the soup and garnish with a generous helping of fried noodles.