I love Indo-Chinese cuisine, it’s one of my weaknesses. It’s too bad there are such limited places to eat Indo-Chinese food. I have yet to find a delicious Indo-Chinese restaurant here in Orange County, CA. Since this type of cuisine tends to be high in sodium, I like to cook the food once in a while, especially the noodles.
What are Manchurian Noodles?
Manchurian Noodles are essentially veggie noodles that are tossed in a Manchurian sauce. Don’t we all just love that Manchurian sauce, it’s the best? These Manchurian Noodles are amazing and slightly saucy.
Can I make this recipe vegan, gluten-free?
This recipe is already vegan. For gluten-free, make sure you use gluten-free ramen noodles and gluten-free tamari or soy sauce.
Can I use cornstarch instead of arrowroot powder?
Yes! This recipe calls for arrowroot (cornstarch) slurry to help thicken the sauce. I prefer arrowroot powder, but cornstarch will work just fine.
Tips on making Manchurian Noodles:
Prep all the sauces and veggies ahead of time. Do not overcook your veggies, cook them fast and on high heat so they’re still crunchy. Boil the ramen noodles and run under cold water.
Ingredients you’ll need for Manchurian Noodles:
Ramen Noodles Veggies: Red Onion, Red & Green Bell Pepper, Cremini Mushrooms, Scallions, Baby Corn Spices: Ginger, Garlic, Green Chilies Sauces: Red Chili Sauce, Ketchup, Tamari/Soy Sauce, Chili Vinegar Arrowroot Powder Avocado Oil Dry Spice: Black Pepper
Manchurian Noodles are:
Mouthwatering Slightly Saucy Versatile (add other veggies/protein) Indo-Chinese Vegan Gluten-free option
How to make Manchurian Noodles recipe step by step?
Prep
- Slice the mushrooms. Chop ginger, garlic, and green chilies. Rinse and drain canned baby corn. 2. Slice onions, and red & green bell peppers. 3. Prepare your dark sauce – red chili sauce, ketchup, tamari (or soy sauce), chili vinegar. 4. Prepare your arrowroot slurry mix with arrowroot powder (or cornstarch) and water.
Boil Noodles
- Heat up a pot of hot water and once hot, add ramen noodles and cook according to the directions on the package. 2. Rinse noodles under cold water and set them aside.
Cook
- Heat up a wok on medium-high heat. Add 1 1/2 tbsp of oil. 2. Once hot, add onions and bell peppers. Saute for a minute. Do not overcook the veggies so they still have some crunch. 3. Add sliced mushrooms. Saute for another minute and a half. 4. Set aside vegetables.
- In the same pot on medium heat this time, add 1 1/2 tbsp oil. 6. Add ginger, garlic, and green chilies. Cook for 30 seconds. 7. Add the soy sauce. Stir. Cook for a minute. 8. Now add the cornstarch slurry. Cook for a couple of minutes until the sauce thickens up.
- Your sauce is ready. 10. Add the noodles. Coat the noodles. 11. Add all the vegetables. 12. Now add the baby corn. Toss.
- Garnish with scallions. 14. Season with lots of black pepper.
Pin & Enjoy!
More Indo-Chinese Recipes!
Chili Garlic Noodles Chili Tofu Vegetable Hakka Noodles Baked Gobi Manchurian Indo-Chinese Fried Rice
