Step #1 Select your Noodles
This is not a science. Just choose your favorite egg or vegetarian hakka noodles. This can be used with Ramen or any other type of lo mein noodles. However, I wouldn’t choose a thicker kind of noodle, like rice or Udon noodles.
Step #3 Drain the Noodles
As soon as the noodles are done, drain them in a colander and rinse them under cold water. This is a crucial step because they will continue to cook for a longer amount of time in the cooking water. By washing them in cold water, you can get rid of any excess starch and salts and stop them from sticking together.
How to make Veg Manchow Soup (Stepwise Photos)
1. You can do this step by following the directions on the package of noodles. or Bring 2. Bring five liters of water in a pot to a rolling boil. Cut 150 grams of noodles into three or four pieces, preferably Hakka noodles. Pour into the water that is boiling. I had to cook mine for 2 to 3 minutes. I turned off after 3 minutes. Ensure your noodles are al dent and not over cooked.
2. As soon as possible, transfer the cooked noodles to a colander and give them a quick rinse under cold running water. In the colander, let the noodles sit for a while until all of the water has been drained.
3. Spread on a large tray or plate. Set aside for 30 minutes.
4. It is very important to finely chop the following vegetables.
- 1 small carrot (⅓ cup)
- 4 to 5 French beans (2 to 3 tablespoons)
- 2 to 3 tablespoons bell peppers (optional)
- 3 to 4 mushrooms (optional)
- 2 tablespoons coriander leaves and stems (separated or celery)
- ¼ cup onions (1 small)
Shred ¾ to 1 cup cabbage. I soaked the shredded cabbage for a while in lukewarm salted water. After that, drain and rinse into a colander to remove any remaining moisture. Chop two spring onion stalks, setting aside the white and green portions of the onion apart. Finely chop one green chili, one tablespoon of peeled ginger, and one tablespoon of garlic.
5. In a wok, add 1½ to 2 tablespoons of oil and heat over high heat. Adapt the amount of oil to your preferred cooking temperature. In order to avoid burning the food, you must act quickly after doing these steps. Add the green chili, coriander stems, ¾ tablespoon finely chopped ginger, and ¾ tablespoon finely chopped ginger. Sauté until slightly aromatic for 30 seconds.
6. Add the chopped white sections of two to three spring onion sprigs and ¼ cup of finely chopped onion. You’ll be using the green parts later.
7. Fry, stirring frequently, for 3–4 minutes, or until golden but not burned.
8. Now add all the chopped vegetables. Include ¾ cup of shredded cabbage, 1 small carrot, 2 to 3 tablespoons of finely chopped French beans, and bell peppers (capsicum). Add 3-4 finely chopped mushrooms and mix well to combine.
9. Vegetables should be stir-fried for two minutes over a high heat until aromatic. Stir frequently to ensure the food doesn’t burn.
10. Bring 4 cups of water or vegetable stock to a rolling boil after adding the liquid.
11. Combine 1½ tablespoons corn flour (cornstarch) and 3 tablespoons water to form a slurry. Reduce the heat slightly. Continue using a ladle to stir the soup, and gradually stir in the cornstarch slurry.
12. Let the soup simmer on medium-low heat. The cornstarch will help thicken up the soup. Add the green onions and 2 tablespoons of finely chopped coriander leaves.
13. Pour 3 tablespoons organic soya sauce or tamari.
14. Add a ¼ to ¾ teaspoon each of crushed black or white pepper and salt. Since soy sauce already contains salt, start off with less salt. Turn off the heat when the soup turns slightly thick.
This is the time to fry the noodles if you plan to add them as a topping.
15. Add 2 to 2½ tablespoons of cornstarch to the dry noodles and thoroughly toss them.
16. By doing this, any leftover moisture is eliminated and the noodles won’t stick together. The fried noodles are crispier too.
17. In a pan or skillet, heat up one cup of oil over medium heat. Noodles should be added to the oil in batches and fried until crisp and golden. Do not over crowd the pan. After the noodles are cooked on one side, flip them over and continue to fry. I fried the entire noodles in 4 to 5 batches.
Drain the noodles to a steel colander.
