Raise your hand if you’re a big fan of Manchow soup – I certainly am. Rumour is that this soup originated in Meghalaya(watch till the end of the video to see how we struggled to pronounce it). This recipe spread all over India and around the world. I spent a lot of time in Indo Chinese restaurants in India while I was in college and this was definitely one of my favourites.
This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles – what’s not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.
When I bought ingredients for this soup, I realized that I had a lot more produce than I needed. The simplest thing was to meal prep the ingredients so the next batch of soup can make it’s way to my dining table a lot faster. It’s a great ace to pull out of your freezer when you’re sick or you need a quick weeknight meal. And if you have a kid away at University like I do, he or she can whip up a healthy bowl of soup with little pre planning.
To say Chinese food is popular in India is an understatement. Indo Chinese food has made its way into every nook and cranny of the country. I’m not sure how long Chinese Bhel has been around, but it’s a remarkable idea. A traditional Bhel is a street snack made by combining puffed rice with sev or crispy lentil strands together with potato, nuts and coriander and tossed together in a combination of chutneys. The Chinese counterpart is choc full of fresh veggies and is tossed together with sauce and crispy noodles.
The noodles you choose are actually going to play a big part in the overall flavor. If you can find steam fried noodles they come ready packaged and save you a lot of time. If you can find the Thai brand noodles Mama, they can actually be eaten raw and have a ramen like appearance.
If all you can find is Chowmein noodles, these are available everywhere you need to cook them, dry them completely and then deep dry them. Or if you can get your hands on fresh wonton noodles, you can just deep fry these and use them.
Here’s a little tip if you have leftover Chinese Bhel and it’s gone soft, heat some oil in a walk and saute the mixture till the noodles and veggies are stir fried.
A cold Chinese Style Noodle Salad is really going to hit the spot today. Gluten free rice noodles are going to be tossed together with imitation crab, tinned button mushrooms, spring onions and dressed in a delicious and nutty Salad dressing. Topped with some bean sprouts for crunch! Hi everyone I’m KA and today is all about rice noodles that are easy to prepare and gluten free. I just prepared a Thai Inspired Crab noodle Salad and my take on the Kani Salad which is a Japanese Crab salad. Both of those recipes will be at the end of this video and in the description. Because this recipe is so easy and there’s 0 cooking involved, I’m hoping that my 18 year old son will take a break from eating fast food to prepare this for himself at his residence in University.
I’m going to prepare my noodles by immersing them in hot water, draining them, running cold water on them and draining them again. In a smaller bowl, let’s mix 3 tbsps of light soya with 3 tsps of Vinegar with 3 tbsps of Sesame oil. Sesame oil gives a wonderful nutty flavour to the dressing. If this isn’t enough, add 1 tsp of sesame seeds, 1 tsps while pepper and 1/2 tbsp of chilli flakes. Slice the imitation crab in discs and the mushrooms in halves or quarters – however you prefer. Also slice 2 spring onions, bulbs and leaves. Add everything to the rice noodles and toss well to coat. Enjoy this salad cold and leftovers make a great lunch. This is also a great pot luck addition! Make sure to check out the other noodle recipes I prepared today – my Thai inspired Crab Noodle Salad and my Kani, Japanese Crab Salad.
Schezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.
In India, many people use dried Kashmiri chillies because it’s readily available and also used in many other Indian masalas. If your would like to use Kashmiri chillies for this recipe, just use a but less as they are considerably smaller than the regular Chinese Chillies.
Make a batch or so of this paste and you can store it in your fridge to make a wide variety of other recipes from the same base.
Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Corn Crab or Chicken soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.
My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel.My personal fave is Crab, but you can easily make this with chicken or even leave it as is for a veggie option.