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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.
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 are:
Mouthwatering
Slightly Saucy
Versatile (add other veggies/protein)
Indo-Chinese
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!
- Chili Garlic Noodles
- Chili Tofu
- Vegetable Hakka Noodles
- Baked Gobi Manchurian
- Indo-Chinese Fried Rice
Manchurian Noodles
EQUIPMENT
INGREDIENTS
for the ramen noodles (prep)
- 8 ounces ramen noodles, 225 grams, I like Ocean's Halo
for the dark sauce (prep)
- 1 tbsp red chili sauce
- 2 tbsp ketchup
- 2 tbsp tamari gluten-free
- 1 tbsp chili vinegar or rice wine vinegar
for arrowroot/cornstarch slurry (prep)
- 1 tbsp arrowroot powder
- 1/2 cup water
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
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.
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!
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.
Hi Joy. Okay. Thank you for the feedback.