A classic Indo-Chinese soup with a savory, spicy broth, packed with finely chopped vegetables and delicate egg ribbons. Topped with crispy fried noodles for that signature crunch, it's perfect comfort food for a chilly evening.
Prep15 min
Cook20 min
Servings4
Serving size: 1.5 cups
381cal
9gprotein
34gcarbs
24g
Ingredients
100 g Hakka Noodles (uncooked, for crispy topping)
Golden, crunchy fried noodles, a classic Indo-Chinese favorite. Perfect for adding texture to soups and salads, or as the base for American Chopsuey. Ready in under 30 minutes!
Aromatic and protein-packed Egg Manchow Soup with crispy noodles – a soul-satisfying comfort food.
This indo_chinese dish is perfect for snack. With 763.28 calories and 16.240000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
(finely chopped)
1 cup Cabbage (finely shredded)
0.25 cup French Beans (finely chopped)
0.25 cup Green Capsicum (finely chopped)
5 cup Vegetable Stock (or water)
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce (for color)
1 tbsp Red Chili Sauce (adjust to taste)
1 tbsp Rice Vinegar
0.5 tsp Salt (adjust to taste)
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
0.25 cup Water (cold, for slurry)
2 large Eggs (lightly beaten)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the Hakka noodles in salted water until just al dente, about 2-3 minutes. Be careful not to overcook.
Drain the noodles completely and spread them on a kitchen towel or plate to cool and dry. Pat them dry to remove excess moisture.
Once completely dry, toss the noodles with 1 tbsp of cornstarch until lightly coated.
Heat 2 cups of oil in a small wok or kadai over medium-high heat. Fry the noodles in 2-3 small batches for 2-3 minutes per batch, until they are golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Set aside.
2
Sauté Aromatics and Vegetables
Heat 2 tbsp of sesame oil in a large pot or wok over medium-high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
Add the chopped onion and stir-fry for 1 minute until translucent.
Add the remaining vegetables (carrot, cabbage, beans, capsicum) and stir-fry for 2-3 minutes. They should remain crisp-tender.
3
Build and Boil the Broth
Pour in the vegetable stock. Add light soy sauce, dark soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Stir everything well to combine.
Bring the soup to a rolling boil.
4
Thicken the Soup
In a small bowl, whisk 2 tbsp of cornstarch with 1/4 cup of cold water to create a smooth, lump-free slurry.
While stirring the boiling soup continuously, slowly pour in the cornstarch slurry.
Continue to stir and let the soup simmer for 1-2 minutes until it thickens slightly.
5
Create the Egg Ribbons
Reduce the heat to a low simmer to stop the soup from boiling vigorously.
While gently stirring the soup in a circular motion, slowly pour the beaten eggs in a thin, steady stream.
The egg will cook instantly, forming delicate ribbons. Let it set for 30 seconds without stirring much.
6
Garnish and Serve
Turn off the heat and stir in the chopped spring onion greens.
Ladle the hot soup into serving bowls.
Top generously with the prepared crispy noodles just before serving to ensure they stay crunchy.
382cal
7gprotein
41gcarbs
21gfat
Ingredients
200 g Hakka Noodles (Or other thin wheat noodles like chowmein noodles)
3 tbsp Corn Starch
1 tsp Salt (For boiling the noodles)
3 cup Oil (For deep frying, any neutral high-smoke point oil)
Instructions
1
Boil and Dry the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the hakka noodles and cook until just al dente (firm to the bite), typically for 4-5 minutes. Do not overcook, as mushy noodles won't become crispy.
Immediately drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking process and wash off excess starch.
Spread the noodles in a single layer on a large tray or clean kitchen towel. Let them air dry completely for at least 20-30 minutes. They must be dry to the touch for the best results.
2
Coat the Noodles
Once the noodles are completely dry, transfer them to a large mixing bowl.
Sprinkle the corn starch and the remaining 1/4 tsp of salt over the noodles.
Gently toss with your fingers, separating the strands, until they are evenly and lightly coated. This coating helps them become extra crispy.
3
Deep Fry to Perfection
Heat the oil in a deep kadai or wok over medium-high heat to about 180°C (355°F). If you don't have a thermometer, drop a single noodle into the oil; it should sizzle vigorously and float to the top immediately.
Carefully place a small batch of the coated noodles into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the noodles greasy.
Fry for about 2-3 minutes, turning gently with a slotted spoon, until the noodles are a crisp, golden-brown.
Remove the fried noodles from the oil using the slotted spoon, allowing excess oil to drip back into the kadai.
4
Drain, Cool, and Serve
Place the fried noodles on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
Repeat the frying process in batches with the rest of the noodles.
Let the noodles cool completely. They will become even crispier as they cool down.
Serve as a crunchy topping for Manchow soup, as the base for American Chopsuey, or as a standalone snack.
