Chicken Manchurian With Noodles: The Best Indo-Chinese Combo
Image Credit: The Chicken Manchurian Noodles combo is so classic that you may get it in any restaurant or café | Instagram - @emiliasmatinspo

We have all tasted a wide variety of food and regional specialties over the years. Whatever the cuisine, we have discovered ways to indigenise these foods and adapt them to our preferences. As we experimented with blending foreign flavours with Indian ones, Indo-Chinese food emerged as a favourite. We all adore ordering Indo-Chinese anytime we are in a restaurant because our fondness for Chinese food infused with Indian flavours has become so well-known. Whatever the cuisine, whether it be noodles with Manchurian sauce, chilli potato, chilli paneer, spring rolls, or anything else, it is a national favourite.

But among all these Indo-Chinese Delicacies, manchurian and noodles remain the king of the hill of this culinary section.The Chicken Manchurian Noodles combo is so classic that you may get it in any restaurant or café. Chicken Manchurian Noodles are delicious, spicy, tangy noodles in an Indo-Chinese style sauce made with the chicken, soy sauce, and vinegar. Therefore, if you're seeking for a quick snack, it takes just 40 minutes to make these noodles.

Chicken manchurian | Instagram - @al.noor.tawafry

  • 200 Grams Chicken
  • 50 Grams Refined wheat flour
  • 4 Table Spoon Corn flour
  • 1/2 Tea Spoon Black pepper powder
  • 1/2 Tea Spoon Red chilli powder
  • 1 Tea Spoon Soy sauce
  • 50 Grams Onion-stalk
  • 50 Grams Capsicum green
  • 2 Grams Ginger fresh
  • 2 Grams Garlic small clove
  • 10 Grams Chillies green - all varieties
  • 10 Grams Celery raw
  • 1 Table Spoon Ketchup
  • 1/2 Tea Spoon Vinegar
  • 4 Table Spoon Rice bran oil
  • 200 Grams Noodles
  • 100 Millilitre Water

Instructions to make Chicken Manchurian Noodles :

  • To begin, heat water in a saucepan with salt and oil
  • When the water is boiled, add the noodles and cook them until they are just done
  • Drain the cooked noodles in a colander or sieve
  •  After that, rinse the noodles under fresh tap water while using a colander or strainer
  • Remove all of the water and put it aside 
  • The chicken should be carefully cleaned and washed
  • In a mixing bowl, combine the batter ingredients: all-purpose flour, corn starch, black pepper, soy sauce, Kashmiri red chilli powder, and salt
  • Whisk while adding water to form a smooth, lump-free batter
  • Chicken pieces should be dipped in batter, fried until they are evenly golden, and then checked
  • The pieces of fried chicken should be dried with kitchen paper towels
  • In batches, fry all of the chicken pieces in this manner
  • Add chopped garlic, ginger, and green chilies to the same pan
  • Sauté for a few seconds to get rid of the raw ginger and garlic smell
  • Next, add the chopped capsicum and spring onions
  • Add celery that has been chopped
  • Stir-fry the capsicum over a higher temperature until it is almost completely
  • Add salt, black pepper, tomato ketchup, and soy sauce and stir
  • Pan-fried chicken pieces should be added
  • Mix thoroughly, making sure the spiced sauce thoroughly coats the fried chicken
  • Mix the manchurian with the cooked noodles
  • Finally, mix well after adding vinegar
  • Turn off the flame

Garnish the noodles with spring onions or cilantro and toasted sesame seeds and serve it hot.