Shirataki Manchurian Noodles
Yash dani
2-3
15 minutes
20 minutes
Indo-Chinese
Main Course
Shirataki Manchurian Noodles are a delicious fusion dish that combines Indo-Chinese flavours with a healthy twist. Light, low-carb shirataki noodles are tossed in a rich, spicy sauce with garlic, ginger, and soy, creating a bold and savoury base. Crispy vegetable Manchurian balls add texture and absorb the flavours beautifully, making every bite satisfying. Packed with veggies and vibrant spices, this dish is perfect for those looking for a guilt-free yet flavourful meal. Serve it hot, garnished with fresh spring onions, for a wholesome and comforting dish that’s both nutritious and indulgent.
Ingredients
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1⁄2 Cabbage
1 Carrot
1 Green Bell Pepper
1⁄2 tsp Black Pepper
1-2 tbsp Maida
1-2 tbsp Chickpea Flour
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1 packet Shirataki Noodles
2 tbsp Garlic (chopped)
2 tbsp Ginger (chopped)
1 Red Onions (chopped)
1 Green Bell Pepper (chopped)
1 tbsp Red Chilli Paste
1 tbsp Dark Soy Sauce
2 tbsp Spring Onions (sliced)
3 tbsp Cornflour Slurry
1 tbsp Spring Onions (sliced thin, for garnish)
Directions
In a food processor, blitz together the cabbage, carrot, and bell pepper.
Remove the mixture into a bowl, and mix the flours, and black pepper until well combined.
Squeeze out all the water, and shape into balls.
If the mixture is too wet, add more flour as needed.
Fry the balls until golden and crispy, and set aside on a plate lined with tissue.
Rinse the Shirataki Noodles in water, and set aside.
Heat some oil in a large kadai, and saute the ginger, garlic, onion, bell pepper, and cabbage for 3-5 minutes.
Spoon in the chilli paste, Dark Soy Sauce, and mix till well combined.
Pour in the cornflour slurry and stir.
Add the fried Manchurian balls, and mix together.
Add the Shirataki Noodles, and mix gently, until the noodles are coated well with the sauce.
Place into serving dish of choice.
Garnish, and serve hot.