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Indian · Chinese

Manchow soup

Contains egg (no meat or fish)

A hot, garlicky and peppery Indo-Chinese soup packed with finely chopped vegetables, soy sauce and vinegar, thickened with cornflour and topped with crunchy fried noodles.

Manchow soup is an Indian soup, ready in about 40 minutes and made with garlic, soy sauce and black pepper. It serves 4 and is rated intermediate to cook.

Start cooking
Manchow soup: dark spicy Indo-Chinese soup topped with crispy fried noodles
Photo: Sarkar Sayantan / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Intermediate
Calories
200

Ingredients

4 servings

Fried noodles

Soup

Equipment

Method

  1. Step 1

    Boil the noodles until just tender, drain, rinse in cold water and spread out to dry well. Toss with a teaspoon of cornflour (opens in a new tab) if you like extra crunch.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  2. Step 2

    Heat the frying oil to 180 °C and fry the noodles in small handfuls until golden and crisp, about 1–2 minutes. Drain on paper towels and break into pieces.

    Food safety: Dry the noodles well — water makes hot oil spit. Never leave hot oil unattended and keep a lid nearby.

  3. Step 3

    In a clean wok (opens in a new tab), heat 1½ tbsp oil over high heat and stir-fry the garlic (opens in a new tab), ginger, green chilli (opens in a new tab) and coriander stems for 30 seconds until fragrant.

    • 1 min
    • high heat
    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  4. Step 4

    Add the cabbage (opens in a new tab), carrot (opens in a new tab), pepper (opens in a new tab), beans and mushrooms (opens in a new tab) and stir-fry on high for 2 minutes, keeping them crunchy.

    • 2 min
    • high heat

  5. Step 5

    Pour in the stock with the soy sauce (opens in a new tab), vinegar, chilli sauce (opens in a new tab), salt and pepper (opens in a new tab). Bring to the boil and simmer for 3 minutes.

    • 4 min
    • medium-high heat

  6. Step 6

    Stir in the cornflour (opens in a new tab) slurry in a thin stream and simmer until thickened and glossy. Ladle into bowls and top with fried noodles, spring onion (opens in a new tab) greens and coriander leaves (opens in a new tab) just before serving.

    • 2 min
    • medium heat

About this dish

Origin
India · Commonly attributedAn Indo-Chinese creation; the name has no clear link to Manchuria and its exact origin is not documented.More food from India
Dish
Lunch · Dinner · Soups · Appetizers & starters
Cooking method
Stir-fried, Simmered, Deep-fried
Taste
spicy (chilli heat), garlicky, peppery, umami, tangy
Diet
Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Street food
Cook more with
Garlic · Soy sauce · Egg noodles · Fresh ginger · Green chilli · Coriander leaves
Techniques
Deep-frying · Stir-frying · Boiling · Simmering

Allergens

  • Contains: Eggsfrom egg noodles
  • Contains: Wheatfrom egg noodles, soy sauce
  • Contains: Glutenfrom egg noodles, soy sauce, vegetable stock
  • Contains: Soyfrom soy sauce
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

200 kcal per serving

Calculated

1 serving ≈ 372 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 50%
  • Fat 40%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy200 kcal54 kcal
Protein4.8 g1.3 g
Carbohydrate25.8 g6.9 g
Net carbohydrate23.2 g6.2 g
Sugars4.2 g1.1 g
Added sugars0 g0 g
Fibre2.6 g0.7 g
Fat9.2 g2.5 g
Saturated fat0.9 g0.2 g
Trans fat0 g0 g
Cholesterol13 mg3 mg
Sodium1375 mg370 mg
Salt equivalent3.4 g0.9 g
Vitamins & minerals per serving
Potassium
330 mg
Calcium
54 mg
Iron
1.5 mg
Magnesium
32 mg
Vitamin A (RAE)
172 µg
Vitamin C
33 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
79 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: mushrooms, chilli sauce (sriracha-style).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chop the vegetables very finely — almost minced — so every spoonful has a bit of everything.

Common mistakes

  • Adding the fried noodles too early makes them soggy; serve them on top at the table.

Serve with

  • Serve as the starter before chilli paneer or veg fried rice.

Storage

  • Store soup and fried noodles separately: soup 2 days refrigerated, noodles airtight for 3 days.

Reheating

  • Reheat the soup until simmering; add the noodles after.

Variations

  • Chicken manchow soup: Stir-fry 150 g finely chopped chicken with the aromatics and use chicken stock.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The liquid foundation

Soup

Used in steps 2, 3, 4, 5, 6

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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