non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
Loading...
Perfectly spiced Szechuan noodles with fluffy egg – a quick to make, energy-giving comfort food!
Spicy, savory noodles tossed with scrambled eggs, crisp vegetables, and a fiery Szechuan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and satisfying meal.
Serving size: 1.5 cups
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Protein-packed Schezwan chicken and egg fried rice – an aromatic, energy-giving dinner!
Aromatic Schezwan paneer with veg fried rice - a perfectly spiced, soul-satisfying dinner!
Perfectly spiced Szechuan noodles with fluffy egg – a quick to make, energy-giving comfort food!
This indo_chinese dish is perfect for dinner. With 457.21 calories and 16.9g of protein per serving, it's a healthy, low-phosphorus option for your meal plan.
Cook the noodles according to package directions in a large pot of boiling salted water until al dente (firm to the bite). Immediately drain and rinse thoroughly under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
In a small bowl, whisk together the Szechuan sauce, soy sauce, red chili sauce, rice vinegar, and sugar. Set this sauce mixture aside for later.
In another small bowl, whisk the eggs with a pinch of salt. Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble for 1-2 minutes until just cooked but still soft. Remove from the wok and set aside.
Heat the remaining 2 tbsp of oil in the same wok over high heat until it shimmers. Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion and stir-fry for 1 minute. Then, add the julienned carrots and capsicum, and continue to stir-fry for 2-3 minutes until they are tender-crisp. Finally, add the shredded cabbage and cook for another minute. The vegetables should remain crunchy.
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the top. Add the scrambled eggs, salt, and white pepper powder. Using two spatulas or tongs, toss everything together quickly on high heat for 1-2 minutes until the noodles are well-coated and heated through.
Garnish with freshly chopped spring onion greens and serve immediately while hot.