Go Back
+ servings
Manchurian Noodles Featured Image
Print Recipe
4.93 from 27 votes

30 Minute Saucy Manchurian Noodles

Saucy indo chinese style noodles in a savory, spicy and tangy sauce made with vegetables, soy sauce and noodles. These noodles come together in barely 20-25 minutes. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish, Snack
Cuisine: Chinese, Indian
Servings: 3
Calories: 444kcal


  • Wok


  • 1 tablespoon corn starch
  • 6.5 oz (~200g) noodles fresh or dry
  • 1 tablespoon (~10g) ginger finely chopped
  • 1.5 tablespoon (~15g) garlic finely chopped
  • 3 scallion white & green parts chopped separately
  • 3 green chilli hot variety, finely chopped, adjust to taste
  • cup (~50g) onion finely chopped
  • ¼ cup cabbage finely chopped
  • ¼ cup green bell pepper finely chopped
  • 3 tablespoon oil
  • 1.5 tablespoon soy sauce I use a mix of dark and all purpose soy sauce,
  • 1.5 tablespoon Maggie Hot & Sweet or ketchup
  • 1.5 tablespoon Red Chilli sauce or sriracha
  • ¾ teaspoon black pepper powder
  • ¼ teaspoon ajinomoto optional
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • 1 teaspoon salt adjust to taste


  • Start by boiling the noodles. If you are using dry noodles follow the package instructions. I use fresh noodles and I just soak them in hot water for 5-7 minutes. 
  • While the noodles are boiling, chop the vegetables. If you washed the vegetables, make sure they are not wet. Keep everything ready before you set out to stir fry. 
  • Make the cornstarch slurry by mixing cold water and corn starch. Keep ready. 
  • Heat up oil in a hot wok and add onion, garlic ginger,chilli, spring onion white parts, cabbage and bell pepper all at once. Saute on high heat for 2 minutes for so till the vegetables look a little soft but not browned. They should retain their crunch and color. 
  • Add the soy sauce, hot & sweet sauce, salt, sugar, red chili sauce, black pepper and ajinomoto. Saute for 30 seconds.
  • Once you see that the sauce is bubbly, add the corn starch slurry and water. Cook for 2-3 minutes or so till the sauce is thickish.
  • Add the drained noodles and vinegar and toss together. Stir fry the noodles for about a minute or so.
  • Sprinkle the scallion green parts and serve immediately. 



  • Add protein - Add chicken, shrimp or ground keema to these noodles.
  • Add Diced Vegetables - You can add sliced green beans, broccoli, snap peas, mushrooms or colorful bell peppers to the sauce.
  • Kid friendly - Use Ketchup instead of Maggi Hot & Sweet sauce and skip the green chillies.
  • Make it Vegan friendly by making sure that the sauces you are using are plant based.
  • Prepare Before you start stir frying - Make sure that all the ingredients are ready to go before you begin stir frying. You done want to pause and chop vegetables or measure sauces, the sauce will taste soggy. If you are like me and add sauce straight from the bottle, take the sauce bottles from refrigerator or cabinet and keep near the stove.
  • High Heat :- Stir fry on high heat. For authentic smoky flavors, cook everything on high heat.
  • Use a wok for stir frying if possible.You will be amazed by the taste and texture at the end of cooking. 


Calories: 444kcal | Carbohydrates: 68g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1678mg | Potassium: 350mg | Fiber: 5g | Sugar: 13g | Vitamin A: 224IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg