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Veg Manchurian Noodles

Saucy & Flavorful: Easy Veg Manchurian Noodles

Veg Manchurian Noodles is a delightful Indo-Chinese fusion dish, combining the beloved vegetable Manchurian balls with a rich, savory, and tangy gravy, all tossed with perfectly cooked noodles. This recipe offers a complete meal in one dish, bringing the popular restaurant-style Veg Manchurian right into your kitchen, transforming humble vegetables into a delightful, umami-rich meal. Perfect for a quick and satisfying dinner, this dish is a fantastic way to enjoy authentic Indo-Chinese cuisine in under 30 minutes.

Noodles are lifted from the plate with a fork.

Veg Manchurian Noodles

Veg Manchurian Noodles is a delightful Indo-Chinese fusion dish, combining the beloved vegetable Manchurian balls with a rich, savory, and tangy gravy, all tossed with perfectly cooked noodles. Enjoy authentic Indo-Chinese cuisine in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 200 g noodles Hakka noodles or egg-free noodles
  • 10-12 fried veg manchurian balls store-bought or homemade
  • 1 tbsp cooking oil
  • 4-5 cloves garlic minced
  • 1 inch ginger grated
  • 2-3 green chilies slit (adjust to spice preference)
  • 1/4 cup onion finely chopped
  • 1/4 cup bell pepper capsicum, finely chopped
  • 2 tbsp soy sauce light
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1/2 tsp black pepper powder
  • 1 cup vegetable broth or water
  • 1 tsp cornflour mixed with 2 tbsp water to form a slurry
  • 2 tbsp spring onion greens chopped (for garnish)

Method
 

Instructions:
  1. Cook Noodles: Cook noodles according to package instructions until al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
  2. Prepare Manchurian Balls: If using homemade, prepare and fry them according to the recipe for ‘Veg Manchurian Dry’. If using store-bought, ensure they are fried until golden and crispy. Set aside.
  3. Prepare the Gravy: Heat 1 tbsp cooking oil in a wok or deep pan over medium-high heat. Add minced garlic, grated ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
  4. Sauté Vegetables: Add finely chopped onion and bell pepper. Stir-fry on high heat for 2-3 minutes until vegetables are crisp-tender.
  5. Add Sauces & Seasoning: Reduce heat to medium. Add light soy sauce, red chili sauce, tomato ketchup, white vinegar, and black pepper powder. Mix well.
  6. Thicken Gravy: Pour in vegetable broth or water. Bring to a gentle simmer. Add the cornflour slurry, stirring continuously until the gravy thickens to your desired consistency.
  7. Combine & Garnish: Add the fried Manchurian balls and cooked noodles to the thickened gravy. Toss gently to coat them evenly. Cook for another 1-2 minutes, ensuring all ingredients are well coated and heated through. Garnish with chopped spring onion greens and serve hot.

Notes

FAQs
  • Can I use other noodles? Yes, any stir-fry noodles like lo mein or egg noodles work well.
  • How to make it less spicy? Reduce the amount of chili sauce or green chilies.
  • Can I add more vegetables? Absolutely, add finely chopped spring onions or celery to the sauce.
Storage & Reheating
  • Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in a pan or microwave, but Manchurian balls might lose some crispness.
Serving Suggestions
  • Serve as a complete meal.
Make-Ahead
  • Prepare Manchurian balls and sauce ingredients ahead of time. Cook noodles just before serving.
Substitutions & Variations
  • Vegetables: Customize with your favorite stir-fry vegetables.
  • Sauce: Adjust sweetness/spiciness to your preference. Add a pinch of ginger-garlic paste to the sauce for more flavor.