Veg Manchurian Noodles
Veg Manchurian Noodles is a delicious Indo-Chinese fusion dish that combines the flavors of vegetable Manchurian balls with perfectly cooked noodles, making it a delightful treat for your taste buds. Ingredients: Plain noodles, Cabbage, Carrot, Capsicum, Maida, Ginger garlic paste, Ginger, Spring onion, Vinegar, Soy sauce, Garlic, Corn starch, Cooking oil, Tomato sauce, Red chilli sauce
45min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Prepare the vegetable Manchurian balls by mixing 1 cup grated cabbage, 1/2 cup grated carrot, 1/4 cup chopped capsicum, 1/4 cup chopped spring onions, 2 tbsp cornflour, 2 tbsp all-purpose flour (maida), 1 tsp ginger-garlic paste, salt, and pepper. Form small balls and deep fry them in hot oil until golden brown. Set aside.
2
Cook 200 grams of noodles according to the package instructions. Drain and set aside.
3
In a large pan or wok, heat 2 tbsp oil on medium heat. Add 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, and 1/4 cup chopped spring onions. Sauté for 2 minutes.
4
Add 1/4 cup chopped capsicum, 1/4 cup chopped carrots, and 1/4 cup chopped cabbage. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5
Add 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tbsp red chili sauce, 1 tsp vinegar, and salt to taste. Mix well.
6
Add the cooked noodles to the pan and toss well to coat the noodles with the sauce and vegetables.
7
Finally, add the prepared vegetable Manchurian balls to the noodles and gently mix. Garnish with chopped spring onion greens and serve hot.
Nutrition
350
kCal
8 g
Protein
12 g
Fat
52 g
Carbs
200 g of Plain Noodles
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1.25 cups of Cabbage
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½ cup of Capsicum
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1 tsp of Ginger Garlic Paste
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1 tsp of Vinegar
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All the tools you would need
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2 tbsp of Corn Starch
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1 tbsp of Tomato Sauce
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