Crispy, golden-fried mushrooms tossed in a vibrant, tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a quick snack.
Prep20 min
Cook20 min
Servings4
Serving size: 1 cup
333cal
6gprotein
33gcarbs
21g
Ingredients
250 g Button Mushrooms (Cleaned and halved or quartered)
Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
About Dry Mushroom Manchurian with Schezwan Noodles
Crispy Mushroom Manchurian & aromatic Schezwan Noodles - a fiber-rich, perfectly spiced meal to energize you!
This indo_chinese dish is perfect for lunch. With 680.91 calories and 14.56g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
5 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise or chopped)
1 pcs Onion (Medium, cut into 1-inch cubes or petals)
1 pcs Capsicum (Medium, cut into 1-inch squares)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chili Sauce (Adjust to your spice level)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Batter
In a mixing bowl, whisk together the maida, 1/4 cup cornflour, ginger-garlic paste, black pepper powder, and salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the mushrooms without being too heavy.
2
Fry the Mushrooms
Heat oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Dip each mushroom piece into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
Fry in batches of 8-10 pieces to avoid overcrowding the pan. Cook for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce Base
In a small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a slurry. Set aside.
Heat 2 tbsp of sesame oil in a wok or large skillet over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, and green chilies. Stir-fry for 30 seconds until fragrant.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender but still retain a definite crunch.
4
Combine Sauces and Thicken
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar to the wok. Stir well to combine.
Allow the sauce mixture to bubble for about 30 seconds.
Give the cornflour slurry a quick stir and pour it into the wok. Stir continuously for another 30-60 seconds until the sauce thickens slightly.
5
Toss and Serve
Immediately add the crispy fried mushrooms to the wok.
Increase the heat back to high and toss everything quickly but gently for about 1 minute, ensuring all the mushrooms are evenly coated with the glossy sauce.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately while hot and crispy.
348cal
9gprotein
47gcarbs
14gfat
Ingredients
200 g Hakka Noodles (Or any other long wheat noodles)
8 cups Water (For boiling noodles)
1 tsp Salt (For boiling noodle water)
3 tbsp Vegetable Oil (Divided use: 1 tsp for noodles, 2 tbsp for stir-frying)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
1 medium Onion (Thinly sliced)
1 medium Carrot (Julienned)
1 medium Green Capsicum (Julienned)
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Soy Sauce (Light soy sauce recommended)
1 tsp Rice Vinegar
0.5 tsp Sugar (Optional, to balance flavors)
0.25 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.
2
Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
3
Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
4
Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.
5
Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.
6
Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.
