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    Home » Recipes

    Posted on: May 24, 2022 · This post may contain affiliate links ·

    Manchurian Noodles (vegan, gluten-free option)

    61 shares
    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

    Vegan, Gluten-free option
    Manchurian Noodles is an Indo-Chinese dish where noodles and veggies are tossed in Manchurian sauce. They're saucy and so delicious.
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indo-Chinese
    Servings: 4 servings
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Calories: 451kcal
    Author: Nisha

    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
    Keyword Manchurian Noodles, Noodles
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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    1. honeywhatscooking says

      July 07, 2022 at 10:06 am

      Hi Joy. Okay. Thank you for the feedback.

      Reply

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    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.

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