Crispy, batter-fried mushrooms tossed in a savory, tangy, and slightly sweet Manchurian sauce. This popular Indo-Chinese dish is a perfect side for fried rice or noodles.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
331cal
5gprotein
32gcarbs
21g
Ingredients
250 g Button Mushrooms (Cleaned and halved or quartered)
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
This indo_chinese dish is perfect for lunch. With 646.03 calories and 14.14g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
(For the gravy)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, diced into petals)
1 pcs Capsicum (Medium, diced)
2 tbsp Soy Sauce
1 tbsp Red Chili Sauce
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Batter and Coat Mushrooms
In a mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper powder.
Gradually add 1/2 cup of water, whisking continuously to form a smooth, thick batter that coats the back of a spoon without being too runny.
Add the cleaned and cut mushrooms to the batter. Gently toss until each piece is evenly coated.
2
Deep-Fry the Mushrooms
Heat the vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Carefully drop the battered mushrooms one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels. Set aside.
3
Prepare the Manchurian Gravy
In a separate wok or large pan, heat the sesame oil on high heat. Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the diced onion and capsicum. Stir-fry for 1-2 minutes to keep them crunchy.
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well and cook for 1 minute.
Pour in 1.5 cups of water and bring the mixture to a rolling boil.
4
Thicken Gravy and Finish the Dish
In a small bowl, mix 1 tbsp of cornflour with 1/4 cup of water to create a lump-free slurry.
While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
Just before serving, add the crispy fried mushrooms to the gravy. Gently toss to coat them completely.
Simmer for only 1 minute to allow the mushrooms to absorb the flavors without losing their crispness.
Garnish with freshly chopped spring onion greens and serve immediately.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
