Restaurant-Style Spicy Mushroom Manchurian with Tangy Chow Mein
45 minutes
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About Restaurant-Style Spicy Mushroom Manchurian with Tangy Chow Mein
Craving authentic Indo-Chinese takeout? This Restaurant-Style Spicy Mushroom Manchurian with Tangy Chow Mein recipe delivers the fiery, flavorful experience you love, all from the comfort of your own kitchen! Crispy fried mushrooms are tossed in a vibrant sauce of chilli sauce, soy sauce, and tangy tomato ketchup, creating a truly irresistible street-food-inspired dish.The perfectly paired chow mein, brimming with colorful vegetables and a luscious blend of vegan sauces, completes this fusion feast. This recipe expertly balances the sizzle of Indo-Chinese spices with the satisfying warmth of homemade noodles, offering a delicious and convenient alternative to takeout.Get ready to impress your family and friends with this easy-to-follow recipe that captures the essence of restaurant-quality Indo-Chinese cuisine. It's the perfect weeknight meal or a show-stopping dish for your next gathering!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Chilli Sauce
Soya Sauce
- Tomato Ketchup
- 1.5 tsp Salt or as per taste
- Corn Flour
- Chowmin boiled, boiled chowmin
- Garlic
- Ginger
- Spring Onions springonion
- Bell Peppers capcicum
Instructions
Prepare the Mushrooms
- Boil the sliced mushrooms until tender. Drain and let cool completely. Toss the cooled mushrooms with corn flour and a pinch of salt.
Fry the Mushrooms
- Heat oil in a wok or large skillet over medium-high heat. Fry the mushroom mixture until golden brown and crispy. Set aside.
Make the Manchurian Sauce
- In the same wok, sauté minced garlic and ginger until fragrant. Add chilli sauce, soy sauce, and tomato ketchup. Stir-fry for about 2-3 minutes until the sauce thickens slightly.
Combine and Finish
- Add the fried mushrooms to the sauce and toss to coat evenly. Adjust seasoning with salt to taste. Remove from heat.
Prepare the Chow Mein
- Heat oil in a separate wok or skillet. Add the chopped spring onions and capsicum. Stir-fry until slightly softened.
Finish the Chow Mein
- Add the boiled chow mein noodles to the wok. Stir-fry for 1-2 minutes. Add soy sauce and chilli sauce to taste. Toss gently until heated through.
Serve
- Serve the spicy mushroom manchurian hot over the tangy chow mein. Garnish with extra spring onions, if desired.
Recipe Notes
Expert Tips
- For extra crispy mushrooms, you can double-fry them. Fry once until partially cooked, let them cool slightly, then fry again until golden brown and crispy.
- Adjust the amount of chilli sauce to control the spiciness level according to your preference.
- Feel free to add other vegetables to your chow mein, such as carrots, peas, or bean sprouts.
- To make this dish vegan, ensure all your sauces are vegan-friendly. Many store-bought sauces contain fish-based ingredients.
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Recipe Nutrition
Calories: 340kcalCarbohydrates: 25gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 3g
Singh Shipra
Articles: 7
7 Comments
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This is so inspiring! Can’t wait to cook it.
This looks incredible! Thank you.
Love ur food photography
Good presentation !!!
Presentation ????
Yum! This recipe is a must-try.
Looks so yummy! Excited to make it.