A popular Indo-Chinese soup packed with finely chopped vegetables, ginger, and garlic. This spicy and savory soup is served hot, garnished with crispy fried noodles for a delightful crunch.
Prep15 min
Cook20 min
Servings4
Serving size: 1.5 cups
363cal
7gprotein
37gcarbs
22g
Ingredients
100 g Noodles (Hakka or any plain wheat noodles)
2 cup Vegetable Oil (For deep frying the noodles)
2 tbsp Sesame Oil
1 inch Ginger (Finely chopped)
5 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
Crispy cauliflower florets are batter-fried to perfection and then tossed in a tangy, savory, and slightly spicy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or as a delicious evening snack.
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
About Veg Manchow Soup, Gobi Manchurian Dry and Veg Fried Rice
Aromatic Manchow soup, crispy Gobi Manchurian, and energy-giving fried rice - a flavorful feast!
This indo_chinese dish is perfect for lunch. With 1040.99 calories and 19.05g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup French Beans (Finely chopped)
0.5 pcs Capsicum (Medium, finely chopped)
6 cup Vegetable Broth (Or water)
3 tbsp Soy Sauce (Light soy sauce)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Rice Vinegar
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Cornflour
0.25 cup Water (For cornflour slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Crispy Noodles
First, boil the noodles as per package instructions until al dente. Drain thoroughly and spread on a plate to cool and dry slightly.
Heat vegetable oil in a wok or deep pan over medium-high heat. Test if the oil is ready by dropping a single noodle; it should sizzle and rise immediately.
Carefully add the boiled noodles to the hot oil in small batches. Do not overcrowd the pan.
Fry for 2-3 minutes, turning gently, until the noodles are golden brown and crisp.
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
2
Sauté Aromatics and Vegetables
In a large pot or wok, heat the sesame oil over high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30-45 seconds until they release their aroma.
Add the finely chopped onion and sauté for 1-2 minutes until it becomes translucent.
Add all the remaining chopped vegetables (carrot, cabbage, french beans, 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. Bring it to a rolling boil.
Reduce the heat to medium. Add the soy sauce, red chili sauce, rice vinegar, salt, and black pepper powder. Stir well to combine.
Let the soup simmer for 5-7 minutes, allowing all the flavors to meld together.
4
Thicken and Finish the Soup
In a small bowl, mix the cornflour with 1/4 cup of cold water. Whisk until there are no lumps, creating a smooth slurry.
While continuously stirring the simmering soup with one hand, slowly pour the cornflour slurry in a steady stream with the other hand.
Continue to stir and cook for another 2-3 minutes until the soup thickens to your desired consistency. It should coat the back of a spoon.
5
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens and coriander leaves, reserving some for garnish.
Ladle the hot soup into individual serving bowls.
Generously top with the crispy fried noodles just before serving to maintain their crunch. Serve immediately.
333cal
6gprotein
30gcarbs
21gfat
Ingredients
500 g Cauliflower (1 medium head, cut into bite-sized florets)
0.5 cup All Purpose Flour (Also known as Maida)
5 tbsp Cornflour (4 tbsp for batter, 1 tbsp for slurry)
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tsp Salt (Divided for blanching, batter, and sauce)
150 ml Water (Approx. 120ml for batter, 30ml for slurry)
2 cup Oil (For deep frying)
2 tbsp Sunflower Oil (For the sauce)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 Green Chili (Slit lengthwise)
1 Onion (Medium, cut into 1-inch cubes or petals)
1 Green Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare the Cauliflower
Wash the cauliflower thoroughly and cut into medium-sized, biteable florets.
Bring a large pot of water (about 6-8 cups) to a rolling boil. Add 1 tsp of salt.
Blanch the cauliflower florets in the boiling water for 3-4 minutes until they are tender-crisp. Do not overcook.
Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
2
Make the Batter and Slurry
In a large mixing bowl, combine all-purpose flour, 4 tbsp of cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 0.75 tsp of salt.
Gradually add about 120ml (1/2 cup) of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the florets.
In a separate small bowl, mix the remaining 1 tbsp of cornflour with 30ml (2 tbsp) of water to create a slurry. Set aside for the sauce.
3
Fry the Cauliflower
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
Dip each blanched floret into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.
Fry in batches of 8-10 florets to avoid overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
For extra crispy gobi, perform a second fry. Let the first batch cool slightly, then fry again in hotter oil for 1-2 minutes until deep golden brown.
4
Prepare the Manchurian Sauce
Heat 2 tbsp of sunflower oil in a wok or large skillet over high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet still crunchy.
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well to combine.
Give the cornflour slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
5
Finish and Serve
Immediately add the fried cauliflower florets to the wok with the thickened sauce.
Increase the heat to high and toss everything gently but quickly for about 1 minute, ensuring every floret is evenly coated in the sauce.
Turn off the heat. Garnish with freshly chopped spring onion greens.
