• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Fall Recipes
  • Shop
  • About
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Fall Recipes
    • Shop
    • About
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Recipes » Pasta & Noodles

    Published: May 24, 2022 · Modified: Apr 10, 2023 by Nisha · This post may contain affiliate links · 1 Comment

    Manchurian Noodles (vegan, gluten-free option)

    Jump to Recipe

    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 ½ tablespoon 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 ½ tablespoon 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!

    • Chili Garlic Noodles
    • Chili Tofu
    • Vegetable Hakka Noodles
    • Baked Gobi Manchurian
    • Indo-Chinese Fried Rice

    📖 Recipe Card

    Manchurian Noodles

    4.67 from 3 votes
    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 mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Servings 4 servings
    Calories 451 kcal
    SaveSaved! Pin Print

    Equipment

    • Stainless Steel Wok
    • Fish Spatula

    Ingredients
      

    for the ramen noodles (prep)

    • 8 ounces ramen noodles 225 grams, I like Ocean's Halo

    for the dark sauce (prep)

    • 1 tablespoon red chili sauce
    • 2 tablespoon ketchup
    • 2 tablespoon tamari gluten-free
    • 1 tablespoon chili vinegar or rice wine vinegar

    for arrowroot/cornstarch slurry (prep)

    • 1 tablespoon arrowroot powder
    • ½ cup water

    for the sauteed veggies

    • 1 ½ tablespoon avocado oil
    • 1 cup red onion sliced
    • ½ cup red bell pepper sliced
    • ½ cup green bell pepper sliced
    • 8 ounces cremini mushrooms sliced

    for the manchurian noodles

    • 1 ½ tablespoon avocado oil
    • 1 tablespoon ginger chopped
    • 1 tablespoon 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

    • ½ cup scallions chopped
    • black pepper to taste lots of it

    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 ½ tablespoon 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 ½ tablespoon 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: 451kcalCarbohydrates: 60gProtein: 11gFat: 20gSaturated Fat: 6gSodium: 1859mgPotassium: 673mgFiber: 5gSugar: 9gVitamin A: 940IUVitamin C: 51mgCalcium: 58mgIron: 3mg
    Course Main Course
    Cuisine Indo-Chinese
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
    « Taco Bell Mexican Pizza (vegetarian, baked)
    Black Bean Quesadillas with Corn »
    83 shares

    Reader Interactions

    Comments

      LEAVE A COMMENT & RATE THIS RECIPE Cancel reply

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

      Recipe Rating




    1. honeywhatscooking says

      July 07, 2022 at 10:06 am

      Hi Joy. Okay. Thank you for the feedback.

      Reply

    Primary Sidebar

    Nisha Side Image

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


    Fall Favorites

    • Paneer Makhani (no butter, no cream)
    • Dal Makhani (no cream, gluten-free)
    • Andhra Style Tomato Dal Tomato Pappu
      Tomato Dal | Andhra Style Tomato Pappu Recipe
    • Dhaniya Chicken Curry | Coriander Chicken Curry
    • Gajar Ka Halwa Recipe (Carrot Halwa, Indian Carrot Pudding)
    • Almond Cardamom Tea
      Almond Cardamom Cake

    Popular Recipes


    • World's Best Spaghetti with Rao's Homemade - featured image
      World's BEST Spaghetti RAO’s Homemade Marinara
    • BOMBAY GRILLED SANDWICH
      Bombay Grilled Sandwich (vegetarian)
    • 5 layer Mexican Dip (easy, creamy, spicy)
    • Lavash Bread Pizza featured image.
      Lavash Bread Pizza (healthyish)
    • Indian Afternoon Tea
    • Green Moong Dal Khichdi (Instant Pot)

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    • Indian
    • Indian Fusion
    • Indo-Chinese
    • Italian
    • Mexican
    • Thai

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Recipes

    • Healthy-ish
    • Vegetarian
    • Vegan
    • Quick & Easy
    • Gluten-Free
    • Instant Pot

    Subscribe

    SIGN UP TO RECEIVE FREE RECIPES!


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Honey, What's Cooking