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Manchurian Noodles (Indo-Chinese Ginger Garlic Chili Noodles)
5 from 27 votes

Manchurian Noodles (Indo-Chinese Ginger Garlic Chili Noodles)

Manchurian Noodles feature pan-fried tofu combined with sautéed aromatic ginger, garlic, and chili, tossed with bell peppers and ramen noodles in a tangy, spicy Indo-Chinese sauce. The sauce balances soy sauce, vinegar, chili paste, and a hint of sweetness, while cornstarch slurry thickens it to coat the noodles and tofu well. Garnished with sesame seeds and green onions, this dish offers a flavorful blend of textures and tastes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 217 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the tofu:
  • 7 ounces firm tofu pressed for 15 minutes then cubed or sliced into rectangles, or extra firm tofu
  • 4 oz ramen noodles ( 2 ramen noodle packets)
For the Manchurian sauce:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 6 cloves garlic chopped
  • 1/2 inch ginger chopped
  • 1 green chili such as Serrano or Indian, chopped
  • 2-3 tablespoons white onion coarsely chopped; or white parts of a green onion
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1 1/2 tablespoons sambal oelek or Indian red chili sauce, or Asian chili garlic sauce
  • 1/4 cup soy sauce or tamari for gluten-free
  • 1 1/2 tablespoons ketchup
  • 2 teaspoons white vinegar or rice vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1 tablespoon maple syrup
  • 1 teaspoon cornstarch mixed with 3/4 cup water
  • sesame seeds for garnish
  • green onions for garnish

Instructions

    Cup of Yum
  1. Press and cube the tofu if you haven’t already and set aside. Cook your noodles according to the package instructions. Then rinse in cold water and set aside.
  2. Heat a teaspoon of oil in a large skillet over medium-high heat and once hot add the tofu and cook until the tofu is golden on most of the edges, 7-9 minutes.
  3. In the meantime prepare the sauce aromatics; combine the garlic, ginger, green chili, and onion in a small food processor. Process until finely chopped, remove and set aside. Add the bell peppers and process until coarsely chopped. Set those aside as well.
  4. Remove the tofu from the skillet and add another teaspoon of oil. Reduce the heat to medium and add the sauce aromatics(ginger, garlic, chili, onion) that were chopped and a good pinch of salt. cook for one minute then add the chopped bell pepper and another pinch of salt. Cook for another 2-3 minutes
  5. Add the sambal oelek, soy sauce, ketchup, vinegar, black and white pepper, and maple syrup. Mix really well until it starts to come to a boil.
  6. Add the cornstarch and water mixture and mix in. Let the mixture come to a boil for a minute or so. Then add in the cooked noodles and crisped-up tofu and toss really well.
  7. Switch off the heat and toss again to coat all of the noodles and tofu with the sauce. Top with  chopped green onions and sesame seeds and serve.

Notes

  • For a gluten-free version, use gluten-free noodles and tamari instead of regular soy sauce.
  • This recipe contains no nuts, suitable for nut-free diets.

Nutrition Information

Calories 217kcal (11%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 0.5g (3%) Sodium 670mg (28%) Potassium 176mg (4%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 619IU (12%) Vitamin C 36mg (40%) Calcium 91mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 36g 12%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 0.5g 3%
Sodium 670mg 28%
Potassium 176mg 4%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 619IU 12%
Vitamin C 36mg 40%
Calcium 91mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.