Check out this delicious Chinese soup by Manju Malhi.
Image by Jason Lowe
Manju Malhi is an award winning British-born chef and food writer, specialising in Anglo-Indian cuisine. She was brought up in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. However, she spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of the country. Malhi has come up with her own self-styled “Brit-Indi” style of food, which mixes Indian and Western influences.
Check out more recipes by Manju on her website www.manjumalhi.com and on her social media.
Instagram – therealmanju
Twitter – therealmanju
Ingredients:
400g dried medium egg noodles
2 tbsp cold pressed rapeseed oil
1 onion, finely chopped
1 tsp ground cumin
2 garlic cloves, crushed
3 tsp peeled and finely grated fresh root ginger
1/4 tsp sea salt
200g mixed vegetables, such as green beans, topped and tailed, sliced carrots, cauliflower florets
2 tomatoes, finely chopped
2 tbsp dark soy sauce
1 litre vegetable stock
1/4 tsp freshly ground black pepper
200g washed baby spinach leaves
A few washed and chopped coriander leaves
Method: Number of Servings 4 / Prep Time 10 minutes – Cook Time 30 minutes
1. Cook the noodles for half the manufacturer’s recommended cooking time. Drain, rinse in cold water and set aside. Heat the oil in a large wok. Add the onion and fry over a medium heat until light brown. Add the cumin, garlic, 2 tsp of the ginger and salt. Stir for a minute.
2. Add the mixed vegetables and stir-fry for 5 minutes. Next, add the tomatoes, soy sauce, stock and pepper to the pan and simmer until all the vegetables are tender. Add the parboiled noodles and cook over a medium heat for 3 minutes. Stir in the spinach leaves and cook for 2 more minutes.
3. Garnish with coriander and the remaining ginger and serve hot as a starter or as a main dish with brown rice.
Nutritional Information Per Serving:
