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)
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 Manchow soup with crispy noodles – a soul-satisfying, energy-giving comfort food!
This indo_chinese dish is perfect for breakfast or dinner. With 745.3199999999999 calories and 13.96g 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.
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.
