Ingredients:

• Oil 2 tbsp • Garlic 4 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • Fresh coriander leaves 1 tbsp (chopped) • Spring onion greens 1 tbsp (chopped) • Hot vegetable stock / Hot water 2 litres • Soy sauce 1 tbsp • Green chilli paste 1 tbsp • Vinegar 1 tsp • Sugar 1 tsp • Salt & black / white pepper to taste • Veggies: 1. Carrots 1/3rd cup (chopped) 2. Capsicum 1/3rd cup (chopped) 3. Cabbage ½ cup (shredded) • Noodles 200 gm (raw) • Corn flour 2 tbsp + water 1 tbsp • Spring onion greens 2 tbsp (chopped) Methods: • Set a wok on high flame, add oil, garlic, ginger, green chillies, and some freshly chopped coriander leaves and spring onion greens, sauté it for a minute. • Add hot vegetable stock or hot water, soy sauce, green chilli paste, vinegar, sugar and salt & pepper powder to taste. Mix well and bring it to a boil. • Add the chopped veggies and raw noodles and simmer until the noodles are boiled. • In a small separate bowl, mix cornstarch and water and add the mixture to the boiling soup, stir and cook for 2-3 minutes. • Your hot manchow soupy noodles is ready to be served, serve them hot in this amazing monsoon, and cherish the happy memories sitting beside the window and embracing the rains.