Sopa Manchow

Ingredientes

• 150-200 g instant noodle packet
• 5 cups water
• 1/2 tsp salt
• 2 tbsp cornstarch
• 1 cup oil
• 1 tbsp oil
• 1 tbsp sesame oil
• 1/4 cup red onion (finely chopped)
• 1 tbsp garlic (finely chopped pr minced)
• 1 tbsp ginger (minced)
• 1 tsp green chilli (paste)
• 1 stalk spring onion
• 2-3 stalks fresh coriander
• 1/4 cup carrot (finely chopped)
• 1/4 cup bell pepper any colour (finely chopped)
• 1/4 cup green beans (finely chopped)
• 1/4 cup mushrooms, optional (finely chopped)
• 1/2 cup cabbage (shredded)
• 1/2 cup cauliflower (finely chopped)
• 2 tbsp soy sauce (dark)
• 2 tbsp tomato ketchup or sauce
• 1 tbsp cornstarch
• 1 tbsp vinegar
• 1 tbsp chilli sauce
• 1/4 tsp salt
• 1/2 tsp black pepper powder (coarsely ground)

Preparación

1. 1

   --- PREPARE THE NOODLES ---

2. 2

   Bring about 5 cups of water to a boil.

3. 3

   Add ½ tsp salt. Add the noodles to the boiling water.

4. 4

   Cook as per the instructions on the packet.

5. 5

   I boiled mine for 3 minutes. Remember you don't want mushy noodles. Should be al dente.

6. 6

   Keep a colander ready over a big bowl.

7. 7

   Drain the noodles through the colander.

8. 8

   The water will trickle down to the bowl underneath.

9. 9

   Immediately run cold water over the noodles to stop the cooking process.

10. 10

    Pat dry the noodles on a kitchen towel completely.

11. 11

    Spread the noodles out on a tray or large plate.

12. 12

    Let it dry for 10-15 minutes.

13. 13

    Sprinkle 2 tbsp of cornstarch and gently mix with the noodles to coat them.

14. 14

    Allow the noodles to rest further for 5-10 minutes.

15. 15

    In the meantime prepare all the vegetables for the soup.

16. 16

    --- PREP THE VEGGIES ---

17. 17

    Peel and chop the onion finely.

18. 18

    Peel and chop the carrot finely.

19. 19

    Chop the cauliflower, bell pepper, green beans, mushrooms finely.

20. 20

    Grate or shred the cabbage.

21. 21

    Chop the spring onion, keeping the white and green part separate.

22. 22

    Finely chop the coriander stalks. Keep it on the side till required.

23. 23

    Chop the coriander leaves roughly.

24. 24

    Mix 1 tbsp cornstarch with 2-3 tbsp of water and keep it on the side.

25. 25

    Mix soy sauce, tomato ketchup, chilli sauce and vinegar.

26. 26

    --- DEEP FRY THE NOODLES ---

27. 27

    Heat about 1 cup oil in a wok or deep saucepan.

28. 28

    Add a tiny piece of noodle. If it comes up immediately then the oil is hot enough to fry the noodles.

29. 29

    Add the noodles and deep fry till the turn light golden in colour.

30. 30

    Remember to keep of flipping the noodles occasionally so that they brown evenly.

31. 31

    If you have taken a small vessel then cook the noodles in 2 batches. The oil will froth up immediately because of the cornstarch. So take a deep vessel.

32. 32

    Keep the fried noodles on a kitchen towel so the excess oil is absorbed.

33. 33

    --- PREPARATION OF THE SOUP ---

34. 34

    Heat both the oils in a saucepan over medium heat.

35. 35

    When the oils become hot, add the chopped onion.

36. 36

    Add the white part of the spring onion too.

37. 37

    Stir fry till it becomes a bit soft.

38. 38

    Add the garlic, stir fry for a minute.

39. 39

    Add the chopped coriander stalks, ginger and green chilli paste or slices. Stir fry for 30 seconds.

40. 40

    Add the rest of the chopped vegetables.

41. 41

    Stir fry on high for 2 minutes.

42. 42

    Add the soy sauce mixture and 4 cups of the water in which the noodles were boiled.

43. 43

    Bring the soup to a boil.

44. 44

    While stirring the soup, add the cornstarch slurry.

45. 45

    Mix well. Lower the heat and simmer for another 1-2 minutes.

46. 46

    Don't boil too much as the vegetables should remain crunchy and not over cooked.

47. 47

    Ladle soup into 4 serving bowls.

48. 48

    Top it with the deep fried noodles.

49. 49

    Garnish with coriander leaves and the green part of the spring onion.

50. 50

    Serve immediately.