This post may contain affiliate links. Please read our disclosure policy.

Manchurian Noodles is an Indo-Chinese dish where noodles and veggies are tossed in Manchurian sauce. They’re saucy and so delicious.

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.

Manchurian Noodles (vegan, gluten-free option)

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 (vegan, gluten-free option)

Manchurian Noodles are:

Mouthwatering
Slightly Saucy
Versatile (add other veggies/protein)
Indo-Chinese
Vegan
Gluten-free option

Manchurian Noodles (vegan, gluten-free option)

How to make Manchurian Noodles recipe step by step?

Prep

1. 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

1. 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

1. 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.

5. 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.

9. Your sauce is ready.
10. Add the noodles. Coat the noodles.
11. Add all the vegetables.
12. Now add the baby corn. Toss.

13. Garnish with scallions.
14. Season with lots of black pepper.

 

Pin & Enjoy!

 

More Indo-Chinese Recipes!

4.67 from 3 votes

Manchurian Noodles

By: Nisha
Manchurian Noodles is an Indo-Chinese dish where noodles and veggies are tossed in Manchurian sauce. They're saucy and so delicious.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients 

for the ramen noodles (prep)

for the dark sauce (prep)

for arrowroot/cornstarch slurry (prep)

for the sauteed veggies

  • 1 1/2 tbsp avocado oil
  • 1 cup red onion, sliced
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup green bell pepper, sliced
  • 8 ounces cremini mushrooms, sliced

for the manchurian noodles

  • 1 1/2 tbsp avocado oil
  • 1 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 1 green chili, finely chopped
  • add dark sauce
  • add arrowroot/cornstarch slurry
  • add ramen noodles
  • add sauteed veggies
  • 6 ounces baby corn, rinsed & drained

for garnish

  • 1/2 cup scallions chopped
  • black pepper to taste, lots of it
Save this recipe!
Get this recipe sent to your inbox! Plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Prep

  • Slice the mushrooms. Chop ginger, garlic, and green chilies. Rinse and drain canned baby corn.
  • Slice onions, and red & green bell peppers.
  • Prepare your dark sauce - red chili sauce, ketchup, tamari (or soy sauce), chili vinegar.
  • 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.
  • 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.
  • Once hot, add onions and bell peppers. Saute for a minute. Do not overcook the veggies so they still have some crunch.
  • Add sliced mushrooms. Saute for another minute and a half.
  • Set aside vegetables.
  • In the same pot on medium heat this time, add 1 1/2 tbsp oil.
  • Add ginger, garlic, and green chilies. Cook for 30 seconds.
  • Add the soy sauce. Stir. Cook for a minute.
  • Now add the cornstarch slurry. Cook for a couple of minutes until the sauce thickens up.
  • Your sauce is ready.
  • Add the noodles. Coat the noodles.
  • Add all the vegetables.
  • Now add the baby corn. Toss.
  • Garnish with scallions.
  • Season with lots of black pepper.

Notes

for gluten-free option: use gluten-free ramen noodles and gluten-free tamari/soy sauce.

Nutrition

Calories: 451kcal | Carbohydrates: 60g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Sodium: 1859mg | Potassium: 673mg | Fiber: 5g | Sugar: 9g | Vitamin A: 940IU | Vitamin C: 51mg | Calcium: 58mg | Iron: 3mg

Additional Info

Course: Main Course
Cuisine: Indo-Chinese
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine.


You May Also Like

4.67 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. Hi. I was wondering… I would love to make this, but without the red chili sauce. What do you suggest that we I can use as a substitute for it.
    Thanks!

    1. HI Renu,

      Chings red chili sauce has a slight kick. If you want to keep the spice, siracha would work great. If you don’t want the spice, I would use an extra tablespoon of ketchup – but this may get a bit sweet. You may use hoisin sauce to balance the flavors better – it’s a thicker sauce and savory, not sweet. Hope that helps.