Cabbage Manchurian
Ingredients:
For 2 (For 4)
Ginger: 1 piece (2 pieces)
Garlic: 1 clove (2 cloves)
White Cabbage: 1 (2)
Carrot: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Soy Sauce: 2 pods (4 pods)
Red Chilli Flakes: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Cornflour: 1 pod (2 pods)
Plain Flour: 1 pod (2 pods)
Fresh Green Chilli: 1 (2)
Tomato Purée: 1 can (2 cans)
Honey: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Egg Noodles: 1 pack (2 packs)
Chilli Sauce: 1 pod (2 pods)
Nutritional Information:
Per serving: Energy (kcal) 537 Fat 5g of which saturates 1g Carbohydrates 109g of which sugars 31g Protein 18g Salt 3.71g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Much of ‘Desi-Chinese’ cuisine involves spicing up Chinese dishes with add-ons like garam masala or curry powder. Mumbai’s famous ‘Manchurian’ is arguably a much more bold and eclectic fusion food, focusing on fresh Indian aromatics (green chilli, ginger and garlic) while leaving out the usual dried spices, resulting in an umami-rich soy-based sauce infused with vibrant Indian aromas. No dish travels far in India if it doesn’t cater to vegetarians; these grated vegetable fritters are a popular solution, but we’ve gone further by serving them on top of Hakka noodles for a fun, Desi-Chinese spin on spaghetti and meatballs.
-
Preparation time:
For 2 - 70 minsFor 4 - 80 mins -
Cooking time:
For 2 - 110 minsFor 4 - 140 mins
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.