By Shreya Sarpal
March 22, 2026
Sizzling hot plates, smoky sauces and glossy hakka noodles piled high, this Indo-Chinese veg sizzler is pure drama at the table. Vegetable manchurian, stir-fried noodles and saucy veggies come together on a crackling platter that smells garlicky, peppery and irresistible from the first hiss.
For manchurian balls 1 cup finely chopped cabbage ½ cup grated carrot 2 tbsp finely chopped capsicum 3 tbsp cornflour 2 tbsp all-purpose flour 1 tsp ginger garlic paste Salt to taste Oil for frying
For hakka noodles 150 g noodles 1 tbsp oil 1 tbsp chopped garlic ¼ cup shredded cabbage ¼ cup sliced capsicum 1 tbsp soy sauce ½ tsp vinegar Salt to taste ½ tsp black pepper
For sizzler sauce 1 tbsp butter 1 tbsp chopped garlic 1 tbsp soy sauce 1 tbsp tomato ketchup 1 tsp chilli sauce 1 cup vegetable stock or water 1 tbsp cornflour slurry For assembly ½ cup cabbage leaves ½ cup blanched carrots and beans 1 tbsp butter
Mix cabbage, carrot, capsicum, ginger-garlic paste, cornflour, flour, and salt; shape into small balls and deep-fry until crisp and golden.
Boil the noodles until just tender, then drain and stir-fry with oil, garlic, cabbage, capsicum, soy sauce, vinegar, salt, and pepper.
Heat butter in a pan, sauté the garlic, add soy sauce, ketchup, and chilli sauce, then pour in stock and thicken with a cornflour slurry to make a glossy sizzler sauce.
Heat a cast-iron sizzler plate until extremely hot. Place cabbage leaves first, then spread noodles, Manchurian balls, and blanched vegetables on top.
Pour the hot sauce over the plate and immediately serve on a wooden base so the butter and sauce create the classic sizzling sound.