One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)
on Mar 02, 2016, Updated Oct 05, 2021
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This One Pan Veg Noodle and Manchurian Stir Fry is an Indo-Chinese meal that is a hit among kids! Its full of veggies and is made in a very healthy way so you can serve it to them without worrying about the manchurian being too oily!
There is nothing special about today’s recipe except that it got a huge thumbs up from my daughter, and that’s the most special thing in the world to me! I made this one pan veg noodle and manchurian stir fry yesterday for my kids, and it would be an understatement to say that they absolutely loved it! The saucy noodles and manchurian balls come together in one pan, and taste just as good as a takeout from your favorite local Chinese place.
Quick Walk Through: Veg Noodles and Manchurian Stir Fry
Reasons Why You’ll Love This Recipe
- Saucy hakka noodles and low-fat, diet friendly manchurian balls for a delicious, comforting meal
- Since everything comes together in just one pan, it takes half the effort and very little post-cooking cleaning
- Super kid-friendly, but is equally loved by adults!
- Made with loads of veggies to make sure there’s enough fiber in this meal
- A great way to sneak in veggies into your kids’ diet, especially if you have picky eaters
The Secret to Low-Fat Manchurian Balls
If you haven’t already figured out, the reason these manchurian balls are low fat is because we do not fry them. Instead, we make these in an appe (paniyaram) pan. It’s one of my favorite kitchen tools. I love it for its abilities to cut down oil and make all my fried dishes super healthy so that I can eat extras and not feel guilty. And if you still haven’t got one, I’m going to insist you get one right away! Trust me, it’ll be one of the best investments you will make.
Richa’s Top Tips to make veg noodles and manchurian stir-fry
- Chinese food is usually stir-fried and everything comes together really quickly. Make sure to keep the ingredients prepped before you turn on the heat.
- Sesame oil helps bring out that authentic Indo-Chinese Flavor. However, it is optional and you can replace it with any neutral-flavored oil such as canola, sunflower, rice bran, etc.
- Even though this dish is vegetarian, you can easily add a protein of your choice. Some of my favorite additions include prawns, chicken or scrambled eggs.
- It is best to cook these noodles in a cast iron wok. That’s because cast iron woks carry and distribute heat more evenly, and deliver that smoky, Indo-Chinese flavor. However if you don’t have one, you can use a non-stick pan as well.
I know some of you love your manchurian with fried rice, but saucy noodles truly make this dish perfect. We’ve been eating leftovers, and there’s nothing like fighting over who gets the last noodle! If you are looking for more chinese deliciousness, follow me on Instagram!
One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)
Ingredients
For the Manchurian
- 3/4 cup Cabbage, finely chopped
- 3/4 cup Cauliflower, finely chopped or grated
- 3/4 cup Carrots, grated
- 3/4 cup Capsicum, finely chopped
- 3/4 teaspoon Ginger, Paste
- 1 teaspoon Garlic, Paste
- 3 tablespoons All Purpose Flour
- 1 1/2 tablespoons Cornflour
- 1 tablespoon Soy Sauce
- 1 tablespoon Red Chilli Sauce, Note 1
- Salt to taste
- 1 teaspoon Oil
For the Stir Fry
- 1 tablespoon Sesame Oil, Note 2
- 5 cloves Garlic, finely chopped
- 1/2 inch Ginger piece, finely chopped
- 8 Green Onions, white part and green part chopped separately
- 1 Green Chili, slit lengthwise
- 3 cups Noodles, cooked
- 1/2 cup Capsicum, sliced Red
- 1/2 cup Snowpeas, or fresh green peas
- 1/2 cup Cabbage, sliced
Sauces
- 1/4 cup Oyster Sauce
- 2 tablespoons Soy Sauce, Light
- 1 1/2 tablespoons Vinegar
- 2 tablespoons Chili Sauce or Sriracha
- 1 tablespoon Ketchup
- 2/3 cup Water
Instructions
- Combine all the ingredients for manchurian except oil in a bowl. Add water little by little till the mixture comes together, but is not runny and is enough to bind the ingredients together.
- Heat the appe (paniyaram) pan and brush each round mould with oil. Form the manchurian batter into 10-12 lime sized balls and add them to each depression. Depending on the size of your pan, this may take 2-3 turns.
- Reduce the flame and cover and cook manchurian balls on slow flame for 8-10 minutes, turning them every 2 minutes. Once the balls are golden brown all over, remove and set aside.
- Heat oil in a large wok or kadhai and add ginger, garlic and green chili. Stir fry for 30 seconds and add the chopped white part of the green onions.
- Stir fry the green onions on high flame for a minute or two and add the manchurian balls.
- Mix together all the ingredients mentioned under sauces and add that to the pan. Lower the flame, cover and cook for 2-3 minutes. This helps cook the manchurian balls from inside just in case they are still a bit raw.
- By this time, the sauces should start thickening up. Add noodles, capsicum, snow peas and cabbage to the pan. Increase the flame and stir fry for 2-3 minutes till the sauce thickens up further and coats everything.
- Top with chopped green onions and serve hot.
Notes
- You can substitute chilli sauce with any other hot sauce like Sriracha
- Sesame oil adds a lot of flavor to Chinese cooking but you can substitute it with any other vegetable oil.
- Stir Fry happens quick and over high heat. Be sure to keep everything prepped and ready before you begin.
What else can we use instead of mushroom. We don’t eat them. TIA
Hey Sarita! Feel free to skip the mushrooms in this stir fry recipe. 🙂
What would you do if the balls were cooked on the outside only and remained raw on the inside?
They need to be cooked on a slow flame for them to cook properly from inside. But if they are raw from inside, you can pan fry them for a few more minutes.
What else can you substitute the Oyster sauce with? Preferably a vegetarian friendly substitution? Thanks !
Hey Aman, you can use Hoisin sauce as a substitute. You can also buy a vegetarian oyster sauce which is usually mushroom based.
What kind of noodles do you use for this recipe? Is it just spaghetti pasta?
If it is different kind of noodles where do you get them?
You can use vegetarian hakka noodles, egg noodles or even spaghetti for this recipe
Compliments from kiddos are the best ones Richa. The noodles and Manchurian looks so good… I want some now. 🙂