Indo-Chinese spicy chicken and vegetable soup (Manchow soup)

1. For the crispy noodles cook the noodles for 2 minutes, drain, dry thoroughly, then fry in batches in hot oil in a smaller, deep pan for 1-2 minutes until golden. Drain on kitchen paper.

2. Very finely chop the garlic, ginger and green chillies; cut the chicken breast, cabbage, carrot and pepper into small dice.

3. Heat the oil in a wok or pan and fry the garlic, ginger and chilli for 1 minute, then add the chicken and fry for 2 minutes.

4. Add the vegetables and stir-fry over high heat for 2 minutes, then pour in the water and add the soy sauce, rice vinegar, pepper and salt. Cook for 5 minutes.

5. Mix the cornflour with 4 tablespoons of cold water and drizzle into the soup, stirring constantly; cook for 1-2 minutes until slightly thickened. Stir in the sliced spring onions.

6. Ladle into bowls and pile a handful of crispy noodles on top just before serving.

Tip: One of the most popular Indo-Chinese soups: named after Manchuria, but actually born in India. Add the crispy noodles only at the last moment so they stay crunchy.