Manchow Soup

Name: Manchow Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 20 g dried egg noodles; 200 ml sunflower oil; 2 tsp sunflower oil; 2 cloves garlic; 1 tsp ginger; 1 green chilli; 2 spring onions; 30 g cabbage; 25 g carrot; 20 g French beans; 25 g button mushrooms; 20 g green capsicum; 350 ml vegetable stock; 1 tsp light soy sauce; 1 tsp red chilli sauce; 0.5 tsp white vinegar; 1 tsp cornflour; 1 tbsp water; 0.25 tsp white pepper; salt; 1 tbsp coriander leaves

The Indian-Chinese classic: a dark, peppery, garlicky broth thick with finely chopped vegetables, sharpened with soy, vinegar and chilli sauce, and piled high with crisp fried noodles.

Snacks Lunch & dinner Vegetarian 8g+ fibre

33 min15 prep · 18 cookEasy478 kcalper serving

Method

Boil 20 g of egg noodles in salted water for 3 minutes, until just soft. Drain, rinse under cold water, and spread on kitchen paper for 10 minutes so they dry properly — wet noodles will spit in the oil.
Heat the deep-frying oil in a small deep pan to 180C. Fry the noodles in two small batches for 1-2 minutes each, until crisp, golden and no longer bubbling. Lift out with a slotted spoon, drain on kitchen paper and sprinkle with a pinch of salt. Set aside uncovered.
Stir 1 tsp of cornflour into 1 tbsp of cold water until smooth and keep the slurry beside the stove.
Heat 2 tsp of oil in a wok over high heat until shimmering. Add 2 cloves of finely chopped garlic, 1 tsp of ginger, 1 chopped green chilli and the chopped whites of 2 spring onions. Stir-fry 30-40 seconds, keeping everything moving so the garlic browns only at the edges.