Indian-style Chinese is my third-most favorite cuisine, and Veg Manchurian is my most favorite dish. I crave it in the middle of the night sometimes. It is very hard to find Indian-style Chinese food here in US and sometimes my untimely cravings makes it even harder. This is my solution to quench that craving. It is very quick and easy to make compare to real manchurian and tastes pretty much the same. The fried vegetarian balls give Manchurian a pleasant munch and I think my use of pasta and fried noodles works the same magic for the soup. Must enjoy this when it is piping hot.
- 1/2 cup Cabbage, finely chopped
- 1/3 cup Onion, finely chopped
- 1/3 cup Carrot, finely chopped
- 2 tbsp Green Beans, finely chopped
- 2 tbsp Green Bell Pepper, finely chopped
- 2 tbsp Green Onion, chopped
- 2 tbsp Vermicelli or Angel Hair Pasta
- 1 tbsp Ching's Manchurian Sauce
- 1/2 tsp Soy Sauce
- 2 Green Chillies, finely chopped
- 1 Garlic, grated
- 1/8 tsp Ginger, grated
- 1 tsp Sugar
- 1/2 tsp All Purpose Flour
- 1-1/2 tbsp Olive Oil
- 4-1/2 cups of Water
- Black Pepper, ground
- White Vinegar to taste
- Salt to taste
- Fried Noodles, store bought
1. Heat oil in sauce pan, saute cabbage, onion, carrot, green beans, bell pepper, green onion, garlic, green chillies, and ginger with little salt for 3-4 minutes.
2. Add all purpose flour, Manchurian sauce, soy sauce, and sugar. Cook for another 2-3 minutes.
3. Add water, vermicelli, black pepper, and stir well. Cover with lid and Bring to a boil.
4. Reduce the heat and simmer the soup for 15-20 minutes.
5. Turn Off the heat, and add vinegar.
6. Serve hot with fried noodles sprinkled on top.