This one-pan veg noodle and Manchurian stir-fry is an Indo-Chinese favorite with kids. It’s packed with vegetables and prepared in a low-fat way, so you can serve it without worrying about greasy Manchurian balls.
There’s nothing complicated about this recipe—just a big thumbs up from my daughter, which makes it special. I made this one-pan veg noodle and Manchurian stir-fry for my kids and they absolutely loved it. Saucy Hakka-style noodles and tender Manchurian balls are cooked together in one pan, delivering the same comforting takeout flavor but much lighter and home-cooked.
Reasons Why You’ll Love This Recipe
- Saucy Hakka noodles with low-fat, diet-friendly Manchurian balls for a satisfying meal.
- Everything cooks in one pan, so it’s quick to make and easy to clean up.
- Super kid-friendly while still appealing to adults.
- Loaded with vegetables to add fiber and nutrition.
- A clever way to sneak veggies into picky eaters’ meals.
The Secret to Low-Fat Manchurian Balls
These Manchurian balls are low-fat because they’re not deep-fried. Instead, they’re cooked in an appe (paniyaram) pan, which uses very little oil yet gives the balls a golden crust. An appe pan is a handy tool for making traditionally fried dishes healthier and lighter.
Richa’s Top Tips to Make Veg Noodles and Manchurian Stir-Fry
- Chinese-style stir-frying works very quickly. Prep all ingredients before you heat the pan so nothing burns and everything cooks evenly.
- Sesame oil adds authentic Indo-Chinese aroma. If you prefer, use a neutral oil like canola, sunflower, or rice bran oil.
- Though this is a vegetarian dish, you can add proteins such as prawns, chicken, or scrambled eggs for variation.
- A cast-iron wok gives the best smoky flavor and even heat, but a non-stick pan works fine if that’s what you have.
I know some people pair Manchurian with fried rice, but saucy noodles are the perfect match here. Leftovers are often the best part—there’s always a playful fight for the last noodle. If you enjoy Indo-Chinese flavors, this recipe is an easy, family-friendly option.
One Pan Veg Noodle and Manchurian Stir Fry (Indo Chinese)
Ingredients
For the Manchurian
- 3/4 cup cabbage, finely chopped
- 3/4 cup cauliflower, finely chopped or grated
- 3/4 cup carrots, grated
- 3/4 cup capsicum, finely chopped
- 3/4 tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp all-purpose flour
- 1 1/2 tbsp cornflour
- 1 tbsp soy sauce
- 1 tbsp red chilli sauce
- Salt to taste
- 1 tsp oil
For the Stir Fry
- 1 tbsp sesame oil (optional)
- 5 cloves garlic, finely chopped
- 1/2 inch ginger, finely chopped
- 8 spring onions, white and green parts chopped separately
- 1 green chilli, slit lengthwise
- 3 cups cooked noodles
- 1/2 cup red capsicum, sliced
- 1/2 cup snow peas or fresh green peas
- 1/2 cup cabbage, sliced
Sauces
- 1/4 cup oyster sauce
- 2 tbsp light soy sauce
- 1 1/2 tbsp vinegar
- 2 tbsp chili sauce or Sriracha
- 1 tbsp ketchup
- 2/3 cup water
Instructions
- Combine all Manchurian ingredients except oil in a bowl. Add water a little at a time until the mixture holds together but isn’t runny.
- Heat the appe (paniyaram) pan and brush each mould with oil. Shape the batter into 10–12 lime-sized balls and place one in each mould. You may need to do this in 2–3 batches depending on pan size.
- Lower the heat, cover, and cook the balls on low for 8–10 minutes, turning every 2 minutes, until golden all over. Remove and set aside.
- Heat oil in a large wok or kadhai. Add ginger, garlic, and green chilli and stir-fry for 30 seconds, then add the white parts of the spring onions.
- Stir-fry the onions on high for a minute or two, then add the Manchurian balls.
- Mix the sauce ingredients together and add to the pan. Lower the heat, cover, and cook for 2–3 minutes to make sure the balls are cooked through.
- When the sauce begins to thicken, add cooked noodles, capsicum, snow peas, and sliced cabbage. Turn up the heat and stir-fry for 2–3 minutes until the sauce coats everything evenly.
- Garnish with chopped green onion tops and serve hot.
Notes
- Substitute chili sauce with Sriracha if preferred.
- Sesame oil adds signature flavor but can be swapped for any vegetable oil.
- Stir-frying happens quickly over high heat—have everything prepped and ready before you start.
Nutrition
More Chinese Deliciousness
- Chinese Potli Samosa Wontons
- Crunchy Chinese Chicken Salad
- Thai Pineapple Fried Rice
- Homemade Chicken Manchow Soup