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Ingredients:
Manchow Soup
2 tbsp cooking oil
1 tsp chopped ginger
1 clove garlic clove
2 tbsp chopped onion
4 tbsp carrot
4 tbsp cabbage
4 tbsp mushroom
3 tbsp green beans
4 cups vegetable or chicken stock
1 green chili
3 tbsp green onions
1 ½ tbsp white vinegar
2 tbsp soy sauce
1 tsp chili sauce
½ tsp sugar
1 ½ tbsp cornstarch + ¼ cup water
1 pack of boiled noodle
1 tsp cornstarch
Vege Soup
1 tsp ginger
3 tbsp chopped onion
4 tbsp shredded cabbage
4 tbsp bell pepper
2 tbsp green peas
4 tbsp carrots
1 green chili
¼ tsp salt
3 ½ cups water
1 pack of Maggie masala
1 tbsp soy sauce
1 ½ tbsp vinegar
1 tsp chili sauce
2 packs of noodles
2 tsp cornstarch + ¼ cup water
2 tbsp coriander
½ tsp pepper
Instructions for manchow soup:
1. Drizzle cooking oil in pot and add chopped ginger, garlic, onion, carrot, cabbage, mushroom and green beans
2. Pour vegetable or chicken stock
3. Add green chili, green onions, white vinegar, soy sauce, chili sauce and sugar
4. Gradually stir in cornstarch slurry
5. Cover with lid and turn off heat
6. Coat noodles with cornstarch and fry in oil until crispy golden brown in colour
7. Transfer fried noodles to a bowl and pour soup
8. Ready to enjoy!
Instructions for manchow soup:
1. Stir fry ginger, chopped onion and shredded cabbage in pan
2. Stir in bell pepper, green peas, carrots, green chili and salt
3. Pour water over the vegetables and bring to a boil
4. Add a pack of Maggi masala, soy sauce, vinegar and chili sauce
5. Add two packs of noodles and cook for 2-3 minutes with lid on
6. Stir in cornstarch slurry
7. Garnish with coriander and pepper before serving
8. Ready to enjoy!
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Pots and Pans:
9.5″ Non-Stick Fry Pan :
Positano Wok 11″:
Bologna Frying pan:
Camera & Gears:
Camera 1:
Camera 2 :
Zoom Lens 1:
Zoom lens 2:
Helpful Mini Light:
Macro lens:
Tripod:
Samsung SSD Drive:
Tiffen Black Pro-Mist Filter:
SD Card:
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