Indo-Chinese is a classic fusion pairing. From Manchurian to Chili Chicken, the flavors of South and East Asia work harmoniously together to create mouth-watering savory dishes.

This noodle dish came out of my 2^nd mystery box challenge I did for Instagram. It’s a play off of classic Indo-Chinese noodles and Chicken Manchurian – a fusion dish made with deep-fried chicken covered in a sweet and spicy sauce.

For the protein, I used chicken but shrimp, tofu, or fish work perfectly fine. I cut the chicken into cubes and marinate it in true Indian fashion – with some ginger-garlic paste, chili powder, and turmeric.

I then coat the chicken pieces in whisked egg and cornstarch and fry them until they become a lovely golden brown.

The stir-fry sauce is robust yet incredibly simple – I use soy sauce, oyster sauce, ketchup, and brown sugar. The ketchup is actually pretty traditional in most Indo-Chinese dishes.

As for the noodles, I was feeling pretty ambitious and so I decided to make them from scratch using flour, eggs, salt, and water. I kneaded the dough in my standing-mixer and then allowed it to rest for a half hour. I then divided my ball of dough into two pieces and rolled each one out. Flouring the surface generously, I folded the dough over itself multiple times until I reached the end and then cut the log into thin slices. I slowly unraveled each little pinwheel until I got a nice long noodle.

If you simply do not have the time nor the patience to make them from scratch (which I definitely do not blame you if you don’t), any good quality noodle such as lo-mein or udon will do.

For my veggies I used onions, carrot, bell pepper – but feel free to use whatever you want!

After cooking and tossing everything up in the wok, I topped the dish some green onions and toasted sesame seeds.

And there you have it! A comforting carb-loaded fusion dish that is going to drive your taste-buds wild!

Indo-Chinese Manchurian Noodles

A spicy fusion noodle dish

Servings 4 people

Ingredients

2 lbs udon noodles

Chicken *** (may also substitute with tofu, shrimp, or fish)

3/4 lb boneless chicken (cut into cubes)
1 tsp ginger-garlic paste
1/2 tsp turmeric
1/4 tsp black pepper
1/2 tsp salt
1/3 cup cornstarch
1 egg

Stir-Fry Sauce

4 Tbsp soy sauce
2 Tbsp ketchup
1 Tbsp oyster sauce
1 tsp brown sugar
lime juice (to taste)
1 Tbsp crushed red chili flakes (or to taste)

Veggies

1/2 bell pepper (jullienned)
1-2 carrots (jullienned)
1/2 medium onion (sliced)
1-2 tsp ginger-garlic paste

Garnish

1 green onion (or cilantro)
1 tbsp sesame seeds (optional)
1 lime (quartered)

Instructions

Chicken Manchurian

Combine the chicken pieces, ginger-garlic paste, salt, turmeric, chili powder, cornstarch and egg together. Set aside and let it marinate in the fridge for thirty minutes or so.
In a hot wok add enough oil to fry your chicken pieces. Add them to the wok and fry until golden brown. Set aside on a paper-towel lined plate.

Stir-Fry Manchurian Sauce

Combine the soy sauce, oyster sauce, chili flakes, brown sugar, and ketchup.

Noodles Stir-Fry

Now take your big stir-fry wok and add some oil. Allow it to get nice and hot. Add in your veggies. After a few minutes add in your garlic.
Ensure veggies retain their crunch. Do not cook for too long. Now add in your noodles and then your sauce and fried chicken. (Make sure to cook your noodles as per package instructions) Toss and make sure everything is coated.
Top with green onions or cilantro and toasted sesame seeds.