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Indo-Chinese Manchurian Noodles

A spicy fusion noodle dish

Servings 4 people

Ingredients

  • 2 lbs udon noodles

Chicken *** (may also substitute with tofu, shrimp, or fish)

  • 3/4 lb boneless chicken (cut into cubes)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/3 cup cornstarch
  • 1 egg

Stir-Fry Sauce

  • 4 Tbsp soy sauce
  • 2 Tbsp ketchup
  • 1 Tbsp oyster sauce
  • 1 tsp brown sugar
  • lime juice (to taste)
  • 1 Tbsp crushed red chili flakes (or to taste)

Veggies

  • 1/2 bell pepper (jullienned)
  • 1-2 carrots (jullienned)
  • 1/2 medium onion (sliced)
  • 1-2 tsp ginger-garlic paste

Garnish

  • 1 green onion (or cilantro)
  • 1 tbsp sesame seeds (optional)
  • 1 lime (quartered)

Instructions

Chicken Manchurian

  1. Combine the chicken pieces, ginger-garlic paste, salt, turmeric, chili powder, cornstarch and egg together. Set aside and let it marinate in the fridge for thirty minutes or so.

  2. In a hot wok add enough oil to fry your chicken pieces. Add them to the wok and fry until golden brown. Set aside on a paper-towel lined plate.

Stir-Fry Manchurian Sauce

  1. Combine the soy sauce, oyster sauce, chili flakes, brown sugar, and ketchup.

Noodles Stir-Fry

  1. Now take your big stir-fry wok and add some oil. Allow it to get nice and hot. Add in your veggies. After a few minutes add in your garlic.

  2. Ensure veggies retain their crunch. Do not cook for too long. Now add in your noodles and then your sauce and fried chicken. (Make sure to cook your noodles as per package instructions) Toss and make sure everything is coated.

  3. Top with green onions or cilantro and toasted sesame seeds.