MANCHOW SOUP / CHINESE SOUP

Serves: 4 soup bowls
INGREDIENTS 
1/2 cup finely chopped cabbage
1 spring onion (both bulb and green part) (optional)
1 medium sized finely chopped carrot 
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6-7 finely chopped beans
2 tbsp oil
3 tsp soy sauce
2 tsp tomato sauce
2 tsp chili sauce
1 tsp vinegar
2 tsp salt
3 tsp sugar
4 cups of water 
2- 3 tbsp cornflour
250 gm noodles
water for boiling noodles 
oil for frying noodles


METHOD

1. Take wok or pan, heat oil, add finely chopped ginger-garlic. Saute till fragrant don't turn it brown, add chopped beans saute on high flame, add spring onion saute, add carrot, saute. Add cabbage and saute on high flame.

2. Keeping the flame high add vinegar, soy sauce, chili sauce and sugar. Mix well.

3. Add water and cover with lid and let it boil, after one boil, reduce the flame to low and let it simmer for 5 minutes to get stock of all the veggies.

4. After 5 minutes, dissolve cornflour in 1/4 cup water and put in soup, let it simmer for another 2 minutes, if you want it more thick add more cornflour.

5. Add salt, mix well.

For fried noodles:
Boil 2-3 cups of water in heavy bottomed pan. Add noodles cook 90% done. Strain the excess water. Keep aside in colander. 

Once it's dried. Deep fry in hot oil till golden in colour. Keep aside.

Serve with hot soup.