Crispy fried vegetable balls are tossed in a fiery, savory garlic sauce. This popular Indo-Chinese dish is the perfect combination of textures and bold flavors, great as an appetizer or a main course with fried rice.
Prep25 min
Cook25 min
Servings4
Serving size: 1 serving
311cal
4gprotein
26gcarbs
22g
Ingredients
150 g Cabbage (Finely chopped)
100 g Carrot (Grated)
50 g French Beans (Finely chopped)
4 stalks Spring Onion (Whites and greens separated and chopped)
4 tbsp Maida (Also known as all-purpose flour)
5 tbsp Corn Flour (4 tbsp for balls, 1 tbsp for slurry)
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.
About Veg Balls in Hot Garlic Sauce with Chilli Garlic Noodles
Tangy veg balls in hot garlic sauce with aromatic chilli garlic noodles – energy-giving & kid-approved!
This indo_chinese dish is perfect for dinner. With 625.81 calories and 13.39g of protein per serving, it's a nutritious choice for your meal plan.
fat
500 ml Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For the sauce)
10 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chili (Slit or finely chopped)
2 tbsp Soy Sauce (Use light soy sauce)
2 tbsp Red Chili Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
2 cup Water (For the sauce)
Instructions
1
Prepare the Vegetable Ball Mixture
In a large mixing bowl, combine the finely chopped cabbage, grated carrot, french beans, and the green parts of the spring onions.
Squeeze the mixture gently with your hands to release some moisture, then drain any excess water. This is key for crispy balls.
Add 1 tsp ginger-garlic paste, 0.5 tsp black pepper powder, and 0.75 tsp salt. Mix well.
Add 4 tbsp maida and 4 tbsp corn flour. Mix until everything comes together into a firm, dough-like mixture. Do not add any extra water.
2
Form and Fry the Vegetable Balls
Heat vegetable oil in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
Lightly grease your palms and shape the mixture into small, uniform balls, about 1.5 inches in diameter.
Carefully slide the balls into the hot oil in batches, ensuring not to overcrowd the pan.
Fry for 6-7 minutes, turning occasionally, until they are deep golden brown and crisp all over.
Use a slotted spoon to remove the fried balls and drain them on a wire rack or paper towel-lined plate.
3
Sauté the Aromatics for the Sauce
Heat 2 tbsp of sesame oil in a wok or large pan over high heat.
Once the oil is shimmering, add the finely chopped garlic, ginger, green chilies, and the white parts of the spring onions.
Stir-fry for about 1 minute until the raw smell disappears and they become fragrant. Do not let the garlic burn.
4
Build the Hot Garlic Sauce
Reduce the heat to medium. Add 2 tbsp soy sauce, 2 tbsp red chili sauce, 1 tbsp rice vinegar, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper powder.
Stir everything together and cook for 30 seconds until the sauces are well combined.
Pour in 2 cups of water and bring the mixture to a rolling boil.
5
Thicken the Sauce
In a small bowl, whisk 1 tbsp of corn flour with 3-4 tbsp of cold water to create a smooth, lump-free slurry.
While continuously stirring the boiling sauce, slowly pour in the corn flour slurry.
Continue to stir and cook for 1-2 minutes as the sauce thickens to a glossy, gravy-like consistency.
6
Combine and Serve
Once the sauce has thickened, gently add the fried vegetable balls to the wok.
Toss carefully to coat all the balls evenly with the sauce. Let it simmer for just 1 minute to allow the balls to absorb some flavor without getting soggy.
Garnish with the remaining chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
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.
