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 serving
364cal
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)
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Crispy, golden-fried wrappers filled with a savory mix of noodles and crunchy vegetables. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special evening snack.
About Veg Manchow Soup, Schezwan Fried Rice and Spring Rolls
Warm up with tangy Manchow soup, then dig into aromatic Schezwan fried rice and crispy spring rolls. Pure comfort food!
This indo_chinese dish is perfect for dinner. With 1583.7800000000002 calories and 29.82g 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.
839cal
15gprotein
161gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked and cooled, preferably day-old)
3 tbsp Sesame Oil
6 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 pc Green Chili (slit lengthwise, optional)
1 medium Carrot (finely diced)
10 pc French Beans (finely chopped)
1 medium Capsicum (finely diced)
1 cup Cabbage (shredded)
4 tbsp Schezwan Sauce (adjust to your spice preference)
1 tbsp Soy Sauce (naturally brewed)
1 tsp Rice Vinegar
0.5 tsp Salt (adjust as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
2
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
3
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
4
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
5
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
6
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
7
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
Cook the Hakka noodles according to package directions until just al dente. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the all-purpose flour and 3 tablespoons of water to create a smooth, thick paste. This will act as a glue to seal the rolls.
2
Stir-Fry the Filling
Heat 2 tbsp of vegetable oil in a large wok or pan over high heat.
Add the ginger-garlic paste and chopped green chilli. Sauté for 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1-2 minutes until they become translucent.
Add the shredded cabbage, julienned carrots, and bell pepper. Continue to stir-fry on high heat for 3-4 minutes. The vegetables should be tender but still have a noticeable crunch.
Add the cooked noodles, soy sauce, vinegar, salt, and black pepper powder. Toss everything together vigorously to combine well. Cook for another 2 minutes.
Turn off the heat and stir in the chopped spring onion greens. Transfer the entire filling to a large plate or tray and spread it out to cool down completely. A cool, dry filling is essential for crispy rolls.
Serve Hot: Transfer the Schezwan fried rice to a serving bowl. Garnish with the remaining spring onions and serve immediately.
Assemble the Spring Rolls
Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond.
Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
Fold in the left and right corners towards the center, like an envelope.
Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal the roll securely.
4
Fry the Spring Rolls
Heat the oil for deep frying in a deep pan or kadai over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and float to the top without browning too quickly.
Carefully slide 2-3 rolls into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and perfectly crisp on all sides.
Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil. This helps them stay crispy.
5
Serve
Serve the hot and crispy spring rolls immediately with your favorite dipping sauces like sweet chili sauce or Schezwan sauce.
