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Manchow Soup


2 tbsp oil
3 spring onions, sliced
2 green chillies, sliced
½ cup finely chopped cabbage
½ cup finely chopped carrots
¼ cup finely chopped green pepper
¼ cup finely chopped red pepper
1 tsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
3 cups of vegetable stock
1 tbsp soy sauce
2 tbsp vinegar
1 tbsp red chilli sauce
Salt to taste
100g egg noodles, boiled and deep fried
¼ cup water
3 tbsp cornflour (cornstarch)


Heat oil in a deep pot over medium-high heat. Add garlic paste and coarse black pepper and sauté for 1 minute. Add chopped cabbage, sliced whites of the spring onions, chopped green chillies, chopped carrots chopped green peppers and chopped red peppers. Stirring occasionally sauté for 4-5 minutes. Pour in vegetable stock and bring to a boil. Add soy sauce, vinegar and red chilli sauce. Stir well and add salt if needed. In a bowl make a slurry by mixing together ¼ cup water and 3 tbsp cornflour. Reduce heat, add cornflour slurry and stir constantly till it thickens slightly. Remove from heat, garnish with fried noodles, greens of the spring onions and serve immediately.