Ingredients1 tablespoon oil1 tablespoon ginger finely chopped1 green chili finely chopped (or to taste)¼ cup finely chopped celery (optional)4-6 french beans finely chopped
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1 small carrot peeled and finely chopped¼ cup finely chopped cabbage¼ cup finely chopped green pepper
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⅓ cup finely chopped mushrooms (optional)Salt to taste¼ teaspoon black pepper powder or to taste1 tablespoon soya sauce (or as required)1 tablespoon ketchup or 1 teaspoon sugar (or add to taste)
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2 tablespoon finely chopped coriander leaves4 cups water (or as required)2½ tablespoon cornstarch + 2 tablespoon water1 teaspoon lemon juice (or to taste)
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Mix cornstarch with water, set aside, then heat oil in a wok, sautéing ginger, green chili, and celery for a minute.
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Add French beans, carrots, cabbage, green pepper, and mushrooms, mixing well and stir-frying for 2-3 minutes on medium-high heat, without overcooking.
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Once vegetables are stir-fried, add water, salt, black pepper, soya sauce, ketchup, or sugar, chopped coriander leaves, and mix well.
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Mix cornstarch with cooked noodles, then deep-fry until crispy and golden, draining excess oil on paper towels.
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Serve hot veg Manchow soup as is, or topped with fried noodles and garnished with coriander leaves.
Recipe Credits; vegehomecooking
Source: Freepik