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.
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Aromatic Manchow egg soup and savory Egg Hakka Noodles - a protein-packed, soul-satisfying duo!
This indo_chinese dish is perfect for dinner. With 662.28 calories and 18.74g 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.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
