on Mar 02, 2016, Updated Oct 05, 2021 There is nothing special about today’s recipe except that it got a huge thumbs up from my daughter, and that’s the most special thing in the world to me! I made this one pan veg noodle and manchurian stir fry yesterday for my kids, and it would be an understatement to say that they absolutely loved it! The saucy noodles and manchurian balls come together in one pan, and taste just as good as a takeout from your favorite local Chinese place.
Reasons Why You’ll Love This Recipe
Saucy hakka noodles and low-fat, diet friendly manchurian balls for a delicious, comforting meal Since everything comes together in just one pan, it takes half the effort and very little post-cooking cleaning Super kid-friendly, but is equally loved by adults! Made with loads of veggies to make sure there’s enough fiber in this meal A great way to sneak in veggies into your kids’ diet, especially if you have picky eaters
The Secret to Low-Fat Manchurian Balls
If you haven’t already figured out, the reason these manchurian balls are low fat is because we do not fry them. Instead, we make these in an appe (paniyaram) pan. It’s one of my favorite kitchen tools. I love it for its abilities to cut down oil and make all my fried dishes super healthy so that I can eat extras and not feel guilty. And if you still haven’t got one, I’m going to insist you get one right away! Trust me, it’ll be one of the best investments you will make.
Richa’s Top Tips to make veg noodles and manchurian stir-fry
Chinese food is usually stir-fried and everything comes together really quickly. Make sure to keep the ingredients prepped before you turn on the heat. Sesame oil helps bring out that authentic Indo-Chinese Flavor. However, it is optional and you can replace it with any neutral-flavored oil such as canola, sunflower, rice bran, etc. Even though this dish is vegetarian, you can easily add a protein of your choice. Some of my favorite additions include prawns, chicken or scrambled eggs. It is best to cook these noodles in a cast iron wok. That’s because cast iron woks carry and distribute heat more evenly, and deliver that smoky, Indo-Chinese flavor. However if you don’t have one, you can use a non-stick pan as well.
I know some of you love your manchurian with fried rice, but saucy noodles truly make this dish perfect. We’ve been eating leftovers, and there’s nothing like fighting over who gets the last noodle! If you are looking for more chinese deliciousness, follow me on Instagram!
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