Spicy Indo-Chinese Manchow Soup with Crispy Fried Noodles

What you need

• 150 g (5 oz) hakka noodles, thin egg-free noodles
• 2 tbsp cornstarch, for coating the noodles
• 250 ml (1 cup) neutral oil, for frying
• 1 tbsp oil, for the soup
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 1 green chilli, finely chopped
• 1 tbsp coriander stems, finely chopped
• 3 spring onions, whites and greens chopped separately
• 1 small carrot, finely chopped
• 70 g (1 cup) green cabbage, finely shredded
• 5 green beans, finely chopped
• 30 g (1/4 cup) green bell pepper, finely chopped
• 1 l (4 cups) vegetable stock, or water
• 1 1/2 tbsp cornstarch, for the soup
• 3 tbsp soy sauce
• 1/2 tsp white pepper, ground
• 1/2 tsp salt, adjust to taste
• 2 tsp rice vinegar
• 2 tbsp coriander leaves, chopped

Method

Restated from the original video

1. 1

   Boil the noodles until just tender, then drain and rinse under cold water to wash off the starch.

2. 2

   Shake them dry, spread on a tray and leave to air-dry for 30 min.

3. 3

   Toss the dry noodles with the 2 tbsp cornstarch so every strand is lightly dusted.

4. 4

   Heat the frying oil in a wok to 180 °C (350 °F). Fry the noodles in small batches, turning once, until crisp and pale gold, 1-2 min per batch. Drain on paper towels.

5. 5

   Heat the 1 tbsp oil in a pot over high heat. Add the ginger, garlic, green chilli and coriander stems and stir for 30 seconds.

6. 6

   Add the spring onion whites and stir-fry for 1 min.

7. 7

   Add the carrot, cabbage, beans and bell pepper and stir-fry for 2 min. The vegetables should stay crunchy.

8. 8

   Pour in the stock and bring to a rolling boil.

9. 9

   Mix the 1.5 tbsp cornstarch with 4 tbsp cold water until smooth.

10. 10

    Lower the heat a little and stir the soup with a ladle while pouring in the slurry in a thin stream. Simmer until slightly thickened, 1-2 min.

11. 11

    Season with the soy sauce, white pepper and salt. Taste and adjust.

12. 12

    Turn off the heat, then stir in the vinegar, coriander leaves and most of the spring onion greens.

13. 13

    Ladle into bowls and top each with a handful of crispy noodles and the remaining spring onion greens just before serving.

Imported from indianhealthyrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.