Manchow soupy noodles video

Manchow soupy noodles video

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Manchow soupy noodles video. Manchow soupy noodles are a satisfying and flavorful meal that is perfect for a cold day or a quick and easy dinner. Learn how to make Manchow soupy noodles recipe | Chinese Manchow soup noodles | Manchow soup with noodles | Manchow soup with noodles are a delicious Indo-Chinese dish that combines the warmth of a hearty soup with the texture of noodles. The soup typically includes a rich broth and lots of vegetables.

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Recipe Description for Manchow Soupy Noodles

Ingredients

For Manchow Soupy Noodles
2 tbsp oil
1 1/2 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhaania) stalks
1/4 cup spring onion greens and whites
1/4 cup finely chopped onions
1/4 cup finely chopped carrot
1/2 cup finely chopped capsicum
1/2 cup finely chopped cabbage
4 cups vegetable stock
1 tbsp soy sauce
1 tsp green chilli sauce
1 tsp vinegar
1/2 tsp sugar
1 cup raw hakka noodles
salt and to taste
2 tbsp cornflour
1 tsp lemon juice
2 tbsp finely chopped spring onion greens

Method

For manchow soupy noodles

1. To make {span class="bold1"}manchow soupy noodles recipe{/span}, combine cornflour and ¼ cup water in a small bowl, whisk well and keep aside.
2. Heat oil in a wok or a deep pan, add garlic, ginger, green chillies, spring onion whites and greens.
3. Sauté on a high flame for a few seconds. Add onions, carrots, capsicum and cabbage.
4. Mix well and cook on a medium flame for 1 to 2 minutes.
5. Add the vegetable stock, soya sauce, green chilli sauce, vinegar and sugar, mix well.
6. Then add hakka noodles, salt, pepper powder and cornflour slurry.
7. Mix well and cook on a medium flame for 5 to 8 minutes until the noodles are cooked.
8. Switch off the flame, add lemon juice, mix well and garnish with spring onion greens.
9. Serve {span class="bold1"}manchow soupy noodles{/span} hot.

See step by step images of Manchow Soupy Noodles recipe

RECIPE SOURCE : Chinese Cooking - Part II