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 favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Aromatic Manchow Soup with egg and Veg Hakka Noodles – a protein-packed, soul-satisfying meal for any evening!
This indo_chinese dish is perfect for dinner. With 625.29 calories and 16g 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.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
