Manchow Soup

• 1 medium carrots chopped
• 1/4 small cabbage chopped
• 1/2 medium green bell peppers capsicum
• 1 each scallions, spring or green onions sliced
• 2 tablespoons vegetable oil
• 1/2 inch ginger
• 2 cloves garlic chopped, up to 3 clove
• 4 cups water or vegetable stock
• 2 each green chili peppers
• 1/2 tablespoon red chili sauce
• 2 tablespoons soy sauce, tamari
• 50 grams paneer or tofu
• 3 tablespoons cornstarch cornflour
• 1 x salt to taste
• 1 x black pepper to taste
• 1 cup noodles deep fried

1. Slice spring onion.
2. Heat oil in a non stick wok.
3. Add spring onions to the oil in the wok along with ginger and garlic and toss.
4. Add carrot, cabbage to the wok.
5. Add 4 cups stock and green chillies to the wok.
6. Add red chilli sauce and soy sauce and mix.
7. Cut tofu into 1/2 inch cubes and add to the soup.
8. Mix cornflour with 1/4 cup water and add to the soup and cook until it thickens.
9. Add salt and black pepper and mix.
10. Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.
11. Serve the soup hot garnished with crisp noodles.
12. For Noodles
13. First Boil the noodles with little bit oil and water.
14. Drain from water properly and deep fry it.

carrots, cabbage, green bell peppers, scallions, vegetable oil, ginger, garlic, water, green chili peppers, red chili sauce, soy sauce, paneer, cornstarch cornflour, salt, black pepper, noodles

Taken from recipeland.com/recipe/v/manchow-soup-53885 (may not work)