← Nouns Cooking · Indian

Ingredients

• 2 tbsp Vegetable oil
• 1 tbsp Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 1 Green chilli, finely chopped
• 4 Spring onion, whites and greens chopped separately
• 200 g Chicken breast, finely diced
• 1 Carrot, finely chopped
• 60 g Green beans, finely chopped
• 75 g Cabbage, finely chopped
• 75 g Mushrooms, finely chopped (optional)
• 1.2 l chicken stock
• 2 tbsp dark soy sauce
• 1½ tbsp White vinegar
• 1 tsp black or white pepper
• 3 tbsp cornflour, mixed with 6 tbsp water
• ½ tsp Salt
• 2 tbsp Coriander (cilantro), chopped
• 75 g thin egg noodles, for the crispy topping
• oil, for frying the noodles

Method

1. For the topping, boil the noodles for 2 min, drain, spread out and pat dry. Fry in 2 cm of hot oil, in small handfuls, for 1–2 min until golden and crisp. Drain on paper.
2. Heat 2 tbsp oil in a large pan over high heat. Stir-fry the garlic, ginger, chilli and spring onion whites for 1 minute.
3. Add the chicken and stir-fry for 2–3 min until it turns white. Add the carrot, beans, cabbage and mushrooms and toss for 2 min.
4. Pour in the stock, soy sauce and vinegar and bring to the boil. Simmer for 5 min, until the chicken is cooked through to 75°C (165°F).
5. Stir the cornflour water, pour it in while stirring and simmer for 2 min until the soup thickens slightly. Season with pepper and salt; it should be tangy and peppery.
6. Ladle into bowls, scatter with spring onion greens and coriander and pile the crispy noodles on top just before eating.

Tips

• Contains wheat, egg and soy. For veg manchow, skip the chicken, add more vegetables and use vegetable stock.
• Add the noodles at the table so they stay crunchy.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Yummy Tummy Aarthi