Manchurian Noodles: A Fusion Feast of Crispy and Savory Goodness

Introduction: 

Manchurian Noodles, a delightful fusion of Indo-Chinese flavors, combine the irresistible crunch of Manchurian balls with the savory goodness of stir-fried noodles. This dish brings together the best of both worlds, offering a medley of textures and tastes that will tantalize your taste buds. Follow this recipe to create your own Manchurian Noodles, a perfect blend of crispy and savory elements that make for a memorable dining experience.

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Ingredients:

For the Noodles:

200 grams Hakka noodles

Water for boiling

1 tablespoon oil

Salt to taste

For the Manchurian Balls:

200 grams cabbage, finely shredded

100 grams carrot, grated

1/2 cup bell peppers (capsicum), finely chopped

1/2 cup spring onions, finely chopped

1 tablespoon ginger-garlic paste

3 tablespoons all-purpose flour

2 tablespoons cornflour

Salt and pepper to taste

Oil for deep frying

For the Manchurian Sauce:

2 tablespoons oil

1 tablespoon ginger, finely chopped

1 tablespoon garlic, minced

1 onion, thinly sliced

1/2 cup bell peppers (capsicum), thinly sliced

2 tablespoons soy sauce

1 tablespoon chili sauce

1 tablespoon tomato ketchup

1 tablespoon vinegar

1 teaspoon sugar

Salt and pepper to taste

1 tablespoon cornflour mixed with 2 tablespoons water (slurry)

Instructions:

Prepare the Noodles:

Boil Hakka noodles in a pot of salted water according to package instructions.

Once cooked, drain and rinse under cold water. Toss with 1 tablespoon of oil to prevent sticking.

Prepare the Manchurian Balls:

In a large bowl, combine shredded cabbage, grated carrot, chopped bell peppers, spring onions, ginger-garlic paste, all-purpose flour, cornflour, salt, and pepper.

Mix well to form a dough. Shape the mixture into small balls.

Heat oil in a pan for deep frying. Fry the Manchurian balls until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.

Prepare the Manchurian Sauce:

In a wok or large pan, heat 2 tablespoons of oil over medium-high heat.

Add finely chopped ginger and minced garlic. Sauté for a minute until aromatic.

Add thinly sliced onions and cook until translucent.

Stir in thinly sliced bell peppers and sauté for an additional 2-3 minutes until the vegetables are slightly tender.

Combine Noodles and Manchurian:

Gently add the boiled noodles to the wok with the stir-fried vegetables.

Toss in the crispy Manchurian balls.

Prepare the Manchurian Sauce:

In a small bowl, mix soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and pepper.

Pour the sauce over the noodles and Manchurian balls. Toss thoroughly to coat everything evenly.

Finish the Dish:

Continue stir-frying for an additional 2-3 minutes until the noodles are heated through and well-coated with the sauce.

Pour the cornflour slurry into the wok to thicken the sauce. Mix well.

Serve Hot:

Garnish with additional spring onions for freshness.

Serve Manchurian Noodles hot, and relish the perfect fusion of crispy Manchurian balls and savory noodles.

Tips:

Customize the vegetables according to your preference.

Adjust the spice level by adding more or less chili sauce.

Conclusion: 

Manchurian Noodles offer a delightful fusion of crispy and savory elements, making them a fantastic choice for those who appreciate the contrast of textures and flavors. Whether served as a unique weeknight dinner or showcased at a special gathering, this recipe captures the essence of Indo-Chinese culinary creativity. Indulge in the delightful combination of crispy Manchurian balls and flavorful noodles with every mouthful of homemade Manchurian Noodles!