Name: One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Portions
Ingredients: 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; 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); 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

One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)

Saucy vegetarian hakka noodles and manchurian in one pan is super easy and the best indian chinese combination there is!

Serves 4 Portions

Prep 10 minutes

Cook 20 minutes

Total 30 minutes

Jump to the recipe

One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)

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.

one pan veg noodle and manchurian stir fry served in a pan

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.

one pan veg noodle and manchurian stir fry served in a plate

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!

More Chinese Deliciousness

The recipe

One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)

Saucy Vegetarian Hakka Noodles and Manchurian in one pan is super easy and the best Indo- chinese combination there is!

Serves 4 Portions
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

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

Method

1
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.
2
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.
3
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.
4
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.
5
Stir fry the green onions on high flame for a minute or two and add the manchurian balls.
6
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.
7
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.
8
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.