Veg Manchurian with Noodles
Experience
Some recipes never fail to delight our taste senses, one of which is the ever-popular Veg Manchuria with Noodles. This Indo-Chinese fusion meal holds a particular place in nearly every foodie's heart. With its spicy, acidic, and somewhat sweet characteristics, it strikes the perfect balance: crispy vegetable balls coated in creamy Manchurian sauce, served alongside flavorful stir-fried noodles. It combines comfort cuisine, street food, and party food on one platter.
I clearly remember the first time I tried Veg Manchuria with Noodles; it was like an explosion of flavors in every bite. The noodles were soft yet somewhat crispy with vegetables, and the Manchurian balls were covered in a sauce richness that enticed me to eat bite after bite. It's the type of dish you can eat when you're starving, craving something hot, or simply want to treat yourself to something great.
I recall the first time I tasted Veg Manchuria with Noodles; it was like an explosion of flavors in each bite. The noodles were soft but slightly crispy with vegetables, and the Manchurian balls were coated in a thick sauce that attracted me to eat bite after mouthful. It's the type of food you can eat when you're hungry, want a little hot and spicy or just want to spoil yourself.
Another thing I like about this dish is how easy it can be modified. you can make it extra hot or mild. To make it even healthier, add more veggies such as cabbage, carrots, capsicum, or spring onions. If you enjoy street-style flavors, add a little more soy sauce and chili sauce for a genuine touch.
Eating Veg Manchuria with Noodles is about both flavor and experience. The sizzling noodles, the smells of garlic and soy, the brilliant colors of veggies, and the saucy Manchuria balls all contribute to the plate's appealing appearance and feel. For me, it is always a dish that offers me joy, whether I am eating it in a restaurant, on the street, or even at home when I try to replicate it.
If you haven’t tried this dish yet, I’d highly recommend you to. It is a combination that will never disappoint – filling, flavorful, and fun to eat. And if you already love Indo-Chinese food, then you know how addictive it can be. Veg Manchuria with Noodles is not just food, it’s an emotion for many of us.
Vegetable Manchuria with Noodles RecipeCornflour - 3 tablespoons
Maida (all-purpose flour) - 2 tablespoons.
Ginger-garlic paste - 1 teaspoon.
Salt, to taste.
Black pepper - ½ teaspoon
Oil—for deep frying.
Oil - 2 tablespoons
Five cloves of garlic, finely chopped.
Green chilies, 2 (slit)
Onion, chopped (½ cup)
Capsicum: ½ cup chopped
Soy sauce - 1 tablespoon.
Red chile sauce - 1 tablespoon.
Tomato ketchup - 1 tablespoon.
Vinegar - 1 teaspoon
1 tsp cornflour (combined with 2 tbsp water to make a slurry)
Salt, to taste.
Black pepper - ½ teaspoon
Spring onions for garnish.
Noodles: 2 packs (cooked and drained)
Oil - 2 tablespoons
Garlic - 4 cloves, chopped
Onion - ½ slice
Carrot - 1/2 cup (julienned)
Capsicum - 1/2 cup (sliced)
Cabbage - 1/2 cup (shredded)
Soy sauce - 1 tablespoon.
Red chile sauce - 1 tablespoon.
Vinegar - 1 teaspoon
Salt, to taste.
Black pepper - ½ teaspoon.
In a mixing bowl, combine the cabbage, carrot, capsicum, spring onions, cornflour, maida, ginger-garlic paste, salt, and pepper.
Mix thoroughly to make a dough-like consistency (adding very little water as needed).
Form tiny balls and deep fry in heated oil till golden brown. Remove and set aside.
Heat 2 tbsp oil in a pan, then add the garlic, green chilies, and onion. Sauté for one minute.
Add the capsicum and stir fry for 2 minutes over high heat.
Combine the soy sauce, chili sauce, ketchup, vinegar, salt, and pepper. Mix well.
Add 1 cup of water and bring to a boil.
Add the cornflour slurry and whisk until the sauce thickens.
Drop the cooked Manchurian balls into the sauce. Coat thoroughly and heat for 2-3 minutes.
Heat oil in a wok, then add garlic and onion. Fry for one minute.
Add carrots, capsicums, and cabbage. Stir fry over high heat for 2 minutes.
Combine the boiling noodles, soy sauce, chili sauce, vinegar, salt, and pepper. Mix everything well.
Step Four: Serve.
Place the noodles on a platter.
Pour hot Manchurian balls with sauce on top, or serve side by side.
Garnish with chopped spring onions.
Fry For crispiness, cook manchurian balls on a medium burner.
Stir fried noodles over high heat for a street-style smokey flavor.
Sauces can be adjusted to your desired amount of spiciness.