Veg hakka noodles with manchurian balls Recipe

Cooking Directions

• STEP 1.Boil the noodles until al dente, then drain and rinse with cold water to prevent sticking.
• STEP 2.Heat oil in a wok or large pan, add garlic and ginger, and sauté until fragrant.
• STEP 3.Add the vegetables and stir-fry for a few minutes until they are slightly tender.
• STEP 4.Add the cooked noodles to the pan and toss well to combine with the vegetables.
• STEP 5.In a separate pan, heat oil for deep frying the Manchurian balls.
• STEP 6.In a bowl, mix together grated vegetables, cornflour, all-purpose flour, and spices to form a dough.
• STEP 7.Shape the dough into small balls and deep fry until golden brown and crispy.
• STEP 8.In another pan, heat oil and add garlic, ginger, and green chilies for the Manchurian sauce.
• STEP 9.Add soy sauce, tomato ketchup, vinegar, and water to the pan and bring to a boil.
• STEP 10.Add cornflour slurry to thicken the sauce and cook until it reaches a desired consistency.
• STEP 11.Add the fried Manchurian balls to the sauce and toss gently to coat them evenly.
• STEP 12.Serve the Veg Hakka Noodles hot, topped with the Manchurian balls and garnished with spring onions.

Cooking Tips

• Make sure to cook the noodles until al dente to prevent them from becoming mushy.
• You can add your choice of vegetables like bell peppers, carrots, cabbage, and mushrooms.
• For a spicier version, add some chili sauce or red chili flakes to the Manchurian sauce.
• Garnish the dish with some toasted sesame seeds for added flavor and crunch.
• Serve the noodles and Manchurian balls immediately to enjoy them at their best.

Storage and Serving

• Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the noodles in a pan with a little oil or in the microwave.
• The Manchurian balls are best enjoyed fresh and may lose their crispiness when stored.
• Serve the Veg Hakka Noodles with Manchurian Balls as a main course or as a party appetizer.