For a straightforward vegan weeknight dinner, whip up these Indo Chinese Manchurian Noodles! Cooked Ramen Noodles and pan-fried tofu are tossed in a spicy sauce to create a dish that’s super addictive and fun to eat.
We’re huge fans of Indo-Chinese Cuisine in my home! Indo Chinese cuisine has Chinese inspired dishes with a touch of Indian like spices, ginger, local veggies and more. Manchurian sauce is a favourite with that perfect balance of spice, sweetness, tang, and umami!
And why you’re at it, also try my other jndo chinese recipes! Baked Gobi Manchurian , my Indo Chinese Chilli Garlic Noodles, indo Chinese fried rice, hakka noodles , chili tofu !
These Vegan Manchurian noodles need just 1 pan and on a regular basis ingredients. Ramen noodles are tossed in a sweet and spicy chili, ginger and garlic sauce together with pan-fried tofu chunks that provide a little bit of a chew and plant-based protein. A meatless one pan dinner you possibly can whip up on any weeknight.
Why you’ll love these manchurian noodles
- 1 pan noodle dish that’s also flexible to your taste
- Nutfree recipe
- easily made gluten-free with gluten-free noodles
- indo-Chinese flavors are addictive and excellent for on a regular basis meals and parties!
Easier noodle recipes:
Recipe Card
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Manchurian Noodles (Indo-Chinese Ginger Garlic Chili Noodles)
For a straightforward vegan weeknight dinner, whip up these Indo Chinese Manchurian Noodles! Cooked Ramen Noodles and pan-fried tofu are tossed in a spicy sauce to create a dish that’s super addictive and fun to eat .
Servings: 4
Calories: 217kcal
Ingredients
For the tofu:
- 7 ounces (200 g) firm or extra firm tofu pressed for quarter-hour then cubed or sliced into rectangles
- 4 oz (113.4 g) ramen noodles ( 2 ramen noodle packets)
For the Manchurian sauce:
- 2 teaspoons oil
- 6 cloves of garlic chopped
- 1/2 inch of ginger chopped
- 1 green chili resembling Serrano or Indian, chopped
- 2-3 tablespoons coarsely chopped white onion or the white parts of a green onion
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 1/2 tablespoons sambal oelec or Asian chili sauce
- 1/4 cup (60 ml) soy sauce or tamari for gluten-free
- 1 1/2 tablespoons ketchup
- 2 teaspoons white vinegar or rice vinegar
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch mixed with 3/4 cup water
- Green onions and sesame seeds for garnish
Instructions
-
Press and cube the tofu should you haven’t already and put aside. Cook your noodles in line with the package instructions. Then rinse in cold water and put aside.
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Heat a teaspoon of oil in a big skillet over medium-high heat and once hot add the tofu and cook until the tofu is golden on many of the edges, 7-9 minutes.
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Within the meantime prepare the sauce aromatics; mix the garlic, ginger, green chili, and onion in a small food processor. Process until finely chopped, remove and put aside. Add the bell peppers and process until coarsely chopped. Set those aside as well.
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Remove the tofu from the skillet and add one other teaspoon of oil. Reduce the warmth to medium and add the sauce aromatics(ginger, garlic, chili, onion) that were chopped and an excellent pinch of salt. cook for one minute then add the chopped bell pepper and one other pinch of salt. Cook for an additional 2-3 minutes
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Add the sambal oelek, soy sauce, ketchup, vinegar, black and white pepper, and maple syrup. Mix very well until it starts to come back to a boil.
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Add the cornstarch and water mixture and blend in. Let the mixture come to a boil for a minute or so. Then add within the cooked noodles and crisped-up tofu and toss very well.
-
Switch off the warmth and toss again to coat the entire noodles and tofu with the sauce. Top with chopped green onions and sesame seeds and serve.
Notes
This recipe is nut-free
Nutrition
Nutrition Facts
Manchurian Noodles (Indo-Chinese Ginger Garlic Chili Noodles)
Amount Per Serving
Calories 217
Calories from Fat 36
% Day by day Value*
Fat 4g6%
Saturated Fat 0.5g3%
Sodium 670mg29%
Potassium 176mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 7g8%
Protein 8g16%
Vitamin A 619IU12%
Vitamin C 36mg44%
Calcium 91mg9%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie weight loss plan.
Ingredients:
- for this recipe we’d like firm or extra firm tofu, pressed for quarter-hour then cubed or sliced into rectangles
- ramen noodles are the perfect selection here – I exploit 2 ramen noodle packets
- for the bottom of Manchurian sauce, we sauté garlic, ginger and green chili with chopped green onion, and bell peppers
- the sweet sauce is made by mixing sambal oelek with soy sauce, ketchup, white vinegar, pepper and maple syrup
- green onions and sesame seeds are added for garnish
Suggestions:
- you possibly can control the warmth level by adding roughly sambal oelek and green chili.
- should you don’t have any ramen noodles, make this with cooked rice noodles or spaghetti
The right way to make Manchurian Noodles
Press and cube the tofu should you haven’t already and put aside. Cook your noodles in line with the packaging instructions. Then rinse in really cold water and put aside.
Heat a teaspoon of oil in a big skillet over medium-high heat and once hot add the tofu and cook until the tofu is golden on many of the edges, 7-9 minutes
Within the meantime prepare the sauce aromatics; mix the garlic, ginger, green chili, and onion in a small food processor.
Process until finely chopped, remove and put aside. Add the bell peppers and process until coarsely chopped. Set those aside as well.
Remove the tofu from the skillet and add one other teaspoon of oil. Reduce the warmth to medium and add the sauce aromatics that were chopped and an excellent pinch of salt.
Cook for one minute then add the chopped bell pepper and one other pinch of salt. Cook for an additional 2-3 minutes.
Add the sambal oelek, soy sauce, ketchup, vinegar, black and white pepper, and maple syrup. Mix very well until it starts to come back to a boil.
Add the cornstarch and water mixture and blend in. Let the mixture come to a boil for a minute or so.
Then add within the cooked noodles and crisped-up tofu and toss very well.
Switch off the warmth and toss again to coat the entire noodles and tofu with the sauce. Top with chopped green onions and sesame seeds and serve.
Storage:
Store refrigerated for upto 3 days.
