Printable Recipe – Veg Manchurian on Crispy Noodles
A food journalist and researcher. Food, for me, is therapy, emotional and physical. Like you, I was born to eat, I ended up learning how to cook because I love to eat. I use natural foods to make easy, tasty food. Together, let's try to balance what we WANT to eat versus what is good for our body and mind.
Latest posts by Kriti Saxena (see all)
Veg Manchurian on Crispy Noodles
Veg Manchurian is a common favorite chinese street food. We all crave for it! Care to make it healthier and guilt free? This natural foods recipe uses a steaming method. No frying makes the veg manchurian light, fluffy and deliciously moist.
For the Veg Manchurian Balls
Roughly chop all the vegetables for the manchurian balls.
Add them into a mixture and grind them into a course mixture.
Add cornstarch and salt to the mixture. Mix well.
Take a spoonful of mixture and roll it into a lemon ball shape. Repeat this until the entire mixture is shaped into manchurian.
Heat water in a wok and place a bamboo steamer lined with lettuce or salad leaf in it.
Place the manchurian balls in batches and steam them for 5 to 7 minutes.
Allow them to cool. Then roll each of them in cornstarch, dust off the excess and set aside.
In a wok, heat vegetable oil.
Add the manchurian pieces and allow them to turn golden brown on both sides.
Add chopped garlic, ginger, spring onion bulbs. Add green chilli if you would like the sauce to be hot and spicy. Saute all the ingredients together.
Add chopped carrot and allow them to cook for 2 minutes.
In a glass of cold water, add dark soy sauce and cornstarch and mix well until there are no lumps remaining in the solution. Add salt if required.
Add the cornstarch solution to the wok with the manchurian and allow it to come to boil. Mix well.
Turn off the heat and add chopped spring onion leaves to the sauce. Mix well and set aside.
Cook the instruction without the spice mix, as per the instructions given on the pack.
Add salt and a few drops of soy sauce. Allow the noodles to cool to room temperature.
Take two same size glass bowls that are fitted easily on top of each other. Smear some oil in one bowl and at the bottom of the other bowl. Repeat this with all the pairs of bowls to be used to make as many nests as you wish to serve.
Divide the noodles into 3 parts. Add one part of the noodles in one of the greased bowls. Take the other fitted bowl with oil at the bottom and neatly fit on top of the noodles to make a nest. Repeat the same with all the remaining noodles for small nests.
Or You can also use the entire pack of noodles and two big bowls to make a single crispy noodles nest.
Keep the fitted bowls with noodles in the refrigerator for 20 to 30 minutes.
Take the set noodles nest and pan fry them with hot vegetable oil on a non-stick pan.
Place the crispy noodles on a serving plate. Place the manchurian balls with a spoonful of sauce on top.
Garnish with toasted sesame seeds and spring onions greens.