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)
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.
Aromatic Manchow soup and crispy spring rolls - a delightful comfort food combo, perfect for any mood!
This indo_chinese dish is perfect for lunch or dinner. With 744.94 calories and 14.45g 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.
381cal
7gprotein
41gcarbs
21gfat
Ingredients
8 sheets Spring Roll Wrappers (8-inch size)
100 g Hakka Noodles (dry weight)
1 cup Cabbage (finely shredded)
1 cup Carrots (julienned)
0.5 cup Bell Pepper (julienned (any color))
1 medium Onion (thinly sliced)
0.25 cup Spring Onion Greens (chopped)
1 tbsp Ginger Garlic Paste
1 piece Green Chilli (finely chopped, optional)
2 tbsp Soy Sauce (light soy sauce)
1 tbsp White Vinegar
0.5 tsp Black Pepper Powder
0.75 tsp Salt (or to taste)
2 tbsp Vegetable Oil (for stir-frying)
2 tbsp All-Purpose Flour (for sealing paste)
3 tbsp Water (for sealing paste)
2 cup Oil (for deep frying)
Instructions
1
Prepare Noodles and Sealing Paste
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.
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.
