A popular Indo-Chinese soup bursting with savory and spicy flavors. This comforting bowl is loaded with finely chopped vegetables, thickened to perfection, and served with iconic crispy fried noodles.
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, gut-friendly Manchow soup with crispy noodles – a comforting, energy-giving delight!
This indo_chinese dish is perfect for breakfast. With 673.98 calories and 13.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Cabbage (Finely chopped)
0.5 cup Capsicum (Green, finely chopped)
4 cup Vegetable Broth (Can substitute with water)
3 tbsp Soy Sauce (Dark or regular)
1 tbsp Red Chili Sauce (Adjust to spice preference)
1 tbsp White Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Water (For cornstarch slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the hakka noodles according to package directions until just al dente. Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Spread them on a clean cloth or paper towels and let them air dry completely for about 20-30 minutes.
Once dry, toss the noodles with 2 tbsp of cornstarch until they are lightly and evenly coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. Once the oil is hot, fry the noodles in small batches for 3-4 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the crispy noodles and drain them on a paper towel-lined plate. Set aside.
2
Sauté Aromatics and Vegetables
In a large pot or wok, heat 2 tbsp of vegetable oil over high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
Add the finely chopped onion and sauté for 1-2 minutes until it becomes translucent.
Add the remaining finely chopped vegetables: carrot, french beans, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
3
Build the Soup Base
Pour the vegetable broth into the wok with the sautéed vegetables.
Add the soy sauce, red chili sauce, white vinegar, salt, and freshly ground black pepper. Stir everything together well.
Bring the soup to a rolling boil over high heat.
4
Thicken the Soup
In a small bowl, whisk 3 tbsp of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
Reduce the heat to medium. While stirring the soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
Continue to stir and let the soup simmer for another 2-3 minutes until it thickens to your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the chopped spring onion greens, reserving some for garnish if desired.
Ladle the hot soup into serving bowls.
Top generously with the prepared crispy fried noodles just before serving to maintain their crunch.
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.
