Veg Manchow Soup

Ingredients

• Olive oil

  2 tsp or 9g

• Scallions

  raw

  ½ cup, chopped or 50g

• Sweet onion

  raw

  ½ onion or 166g

• Garlic

  raw

  4 cloves, minced or 12g

• Ginger root

  raw

  2 slices or 4g

• Napa cabbage

  raw

  ½ cup, shredded or 38g

• Carrots

  raw

  2 medium or 122g

• Green beans

  frozen

  50g

• Green bell pepper

  raw

  1 small or 74g

• Water

  4 cup or 947g

• Salt

  table

  1 tsp or 6g

• Chili pepper hot sauce

  hot, canned, immature green

  3 tsp or 15g

• Apple cider vinegar

  4 tsp or 20g

• Soy sauce

  regular sodium, shoyu

  4 tsp or 21g

• Black pepper

  ground

  2 tsp or 4g

• Crispy Noodles

  Crunchy Salad Topping - Whole Foods Market

  2 cup or 112g

• Cornstarch

  6 tsp or 16g

Directions

1. In a large heavy bottomed tawa, add a tsp of oil along with spring onions white and finely chopped onions. saute till they turn translucent.
2. add chopped ginger and garlic and saute till the raw smell disappears.
3. now add chopped cabbage, beans and carrot or any veggies of your choice. saute for a minute.
4. add finely chopped capsicum and fry for another minute.
5. also add 2 cups of water and give a good stir. add more water if required.
6. boil for 5 minutes or till the veggies get cooked well. do not over cook the veggies. you need to enjoy the crunchy bite of veggies as well.
7. add some salt to taste.
8. add 2 tsp of chilli sauce and boil for 2 minutes. adjust the chilli sauce to your taste.
9. now add 2 tsp of vinegar and 2 tsp of soy sauce.
10. now stir the corn starch with some water and make a paste out of it. add it to the soup accordingly. stir again and check the consistency. the more corn starch you add the more thick your soup will be.
11. finally add some freshly crushed black pepper and some spring onions green. give a good mix.
12. serve the soup topped with some fried noodles and spring onions.