firstly, in a large vessel take 4 cup water, 1 tsp salt and 1 tsp oil.

once the water comes to a boil, break in 1 pack hakka noodles.

boil for 5 minutes or refer package instructions to know the cooking time.

cook until the noodles turn al dente without overcooking.

drain off the noodles and rinse with cold water to stop the cooking process.

now add 1 tsp cornflour and mix gently.

deep fry in hot oil by spreading noodles uniformly.

stir occasionally, keeping the flame on medium.

flip over and fry both sides until the noodles turn crisp.

finally, drain off the crispy noodles and keep aside.

firstly, in a large kadai heat 2 tbsp oil, saute 1 inch ginger, 2 clove garlic and 2 chilli.

also, saute ½ onion until it shrinks slightly.

now add ½ carrot, 3 tbsp cabbage, ½ capsicum, 5 beans and 2 tbsp coriander stem.

stir fry for a minute without overcooking them.

now pour 4 cup water and add ¾ tsp salt. mix well.

boil until all the flavours are well absorbed.

now add 2 tbsp soy sauce, 2 tbsp vinegar, ½ tsp pepper powder and 1 tsp chilli sauce. mix well.

in a small bowl take 1 tsp cornflour and mix with ¼ cup water.

pour the cornflour slurry and stir well.

stir and boil until the soup thickens slightly and turns glossy.

now add 2 tbsp coriander and give a good mix.

finally, enjoy veg manchow soup recipe topped with fried noodles.