Noodles (Maggi) Manchurian


A unique and fusion recipe made with the famous Maggi noodle kofta balls with Manchurian sauce. It is an ideal alternative to the popular Manchurian cabbage or vegetable recipe with the added flavor of the Maggi taster. You can easily prepare it as party appetiser and surprise your guests with the extra taste.


I am a big fan of Manchurian recipes or in general I love all Indo Chinese recipes. Personally, I like the combination of fried rice with manchurian or chili gravy. I try to make it unique and I am not using the same base as the gobi or the paneer. Only the cauliflower or cheese one can be monotonous so I am looking for other options. The noodles or cabbage-based are my other favorites, especially when the Maggi Taster is added. added to prepare the Manchurian sauce. In addition, the prepared Maggi pasta balls can also be served as a simple snack ignoring the sauce.


Besides, I would like to add other tips, suggestions and variations to the maggi manchurian recipe. Firstly, manchurian noodles are a common Indo Chinese recipe. However, Taste Maker's maggi noodles are a fusion recipe. So if you don't like the taste maker, you can skip it altogether. Secondly, you can make the same recipe with or without gravy. Personally I like it with a lot of sauce so I made the cornstarch based sauce. You can ignore it if you like it dry. Finally, the recipe can also be prepared as a chili variation with lots of sliced ​​green chili with the sauce.


Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4


Ingredients:

for noodles ball:

1 tsp butter;

1½ cup water;

2 pack maggi tastemaker;

2 pack maggi noodles;

2 tbsp finely chopped onion;

2 tbsp finely chopped carrot;

2 tbsp finely chopped cabbage;

2 tbsp finely chopped capsicum;

2 tbsp finely chopped spring onion;

1 tsp ginger garlic paste;

1 tsp chilli sauce;

½ tsp salt;

½ cup corn flour;

1 pack maggi noodles (for outer layer);

oil (for frying).


for manchurian gravy:

2 tbsp oil;

2 finely chopped clove garlic;

1 finely chopped inch ginger;

1 chilli (slit)

2 tbsp chopped spring onion;

½ onion petals;

½ cubed capsicum;

2 tbsp tomato sauce;

2 tbsp vinegar;

2 tbsp soy sauce;

1 tsp chilli sauce;

¼ tsp pepper powder;

¼ tsp salt;

2 tsp corn flour;

½ cup water (for slurry);

1½ cup water (for gravy).


How to cook?

  • In a pan add 1/2 cup water and 2 pack of maggi tastemaker. Mix it well till it boils.

  • Add 2 packs of maggo noodles in boiling water.

  • Mic it well and boil it for 2 minutes or till cooked well. Make sure you do not overcook noodles or it till turn mushy. Let it cool. Transfer it in a large bowl.

  • Add 2 tbsp onion, 2 tbsp carrot, 2 tbsp cabbage, 2 tbsp capsicum, 2 tbsp spring onion, and 1 tsp ginger garlic paste.

  • Now add 1 tsp chilli sauce, ½ tsp salt and mix well.

  • Later add ½ cup cornflour and mix it gently.

  • Mix it well forming a soft dough. Do not to mash the noodles.

  • Now, grease hands with oil and prepare ball-sized manchurian balls and coat with crushed maggi to get an extra crispy bite.

  • Deep fry the balls keeping flame on medium.

  • Keep stirring occasionally till the balls turn golden brown. Drin excess oil in kitchen towel and keep it aside.

  • In a large wok, heat 2 tbsp oil and add 2 clove garlic, 1 inch ginger, 1 chilli and 2 tbsp spring onion. Saute it.

  • On a high flame add ½ onion, ½ capsicum and stir fry.

  • Add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, ¼ tsp pepper powder and ¼ tsp salt. Mix it well till all sauces are combined well.

  • Prepare cornflour slurry, mix 2 tsp of cornflour in ½ cup water. Add it to the mixture.

  • Mix it well till sauce thickens.

  • Later pour 1½ cup water and mix well.

  • Boil and stir till sauce thickens.

  • Add prepared noodle balls and mix well.

  • Boil it for a minute till the flavour is well absorbed.

  • Serve it hot with fried rice.


Tried this recipe?

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