Chicken Manchow Soup
Learn how to make the best healthy authentic Chicken Manchow Soup! Our quick & easy Indo Chinese recipe is spicy, topped with crispy noodles.
Servings: 6
Calories: 239kcal
Ingredients
- 3 tbsp Canola Oil
- 5 Garlic cloves minced
- 2 tbsp Fresh ginger minced
- 1 Green chili finely chopped
- 1 1/2 cups Scallions finely chopped
- 2 Chicken breasts sliced
- 1 1/2 cups Carrots finely chopped
- 1 cup Green beans finely chopped
- 1 cup Cabbage finely chopped
- 1 cup Red Bell Pepper finely chopped
- 4 cups Chicken stock
- 3 tbsp Soy sauce
- 2 tbsp Rice wine vinegar
- 1 tbsp Black pepper
- 4 tbsp Cornstarch
- 2 Eggs beaten
- 1 cups Chinese egg noodles
- Canola oil for deep frying
- Cilantro garnish
Instructions
- In a deep fryer or large wok, deep fry cooked Chinese egg noodles, 2-3 minutes, until golden brown. Remove with a slotted metal spoon and let cool to room temperature on a paper towel.
- In a large pot or dutch oven heat oil and add ginger, garlic, Green chili and spring onions. Saute for 2-3 minutes and add the sliced chicken breast.
- Saute chicken for a minute on medium heat than add carrots, green beans, bell peppers and cabbage along with a pinch of salt and chicken stock. Bring to a quick boil and then reduce to a simmer.
- In a small bowl, whisk together soy sauce, vinegar, pepper, corn flour and 1/2 cup water until no lumps appear. Add this "slurry" to the pot and keep stirring until the soup thickens.
- Beat egg in a small bowl and pour into soup mixture. Lightly stir.
- Once the soup thickens, let it simmer for two minutes then serve topped with fried noodles and chopped cilantro.
Nutrition
Calories: 239kcal | Carbohydrates: 24.6g | Protein: 12.1g | Fat: 10.5g | Saturated Fat: 1.1g | Cholesterol: 76mg | Sodium: 1027mg | Potassium: 496mg | Fiber: 3.3g | Sugar: 4.8g | Calcium: 74mg | Iron: 2mg