A nest of noodles are fried in a pan until golden brown and topped with baby corn manchurian.
I don’t remember if I have had pan fried noodles in India. But after coming here, once I had them in a Vietnamese place. And it was really amazing. And surprisingly, my friends who ordered meat liked my veg pan fried noodles. And I am sure the reason was the pan fried noodles than the sauce on the top. That is when I got the craze for the pan fried noodles. Then I had again at my restaurant down my house, it was again good. So, my mind got fixed that pan fried noodles are awesome. That was the reason for this post. I am not sure if these are the right noodles for pan fried. But I can assure you that any noodles should do the job. The thick gravy like sauce on the thin noodles will make them perfect. I need to work on the noodle presentation but the taste was amazing. And the gravy or sauce on the top can be just non spicy pan fried veggies. But I wanted to give it a kick by adding baby corn spicy sweet garlic sauce. Sounds great? Right!
You can do variations and make it your own. It is great to rummage around in the fridge and add them to your recipe and make it your own with that twist. You can stir fry veggies, honey, hoisin sauce, soy sauce, garlic and top with sesame. 🙂 That not my imagination 😉 I tried it once. And it was so good.
Pan frying noodles is very easy. You just have to fry one side in the pan/wok, then slide it onto a plate, then flip it back into the wok to crisp the other side. You have to flip it into the pan, as there is no binding agent, you can’t flip the noodles without the help of the plate. And make sure you serve it soon as it comes off the stove because it would be such a shame if the noodles went soggy! No deep frying needed. You need to get the noodles crispy, which you can do by cooking them in pan.
You can also serve these noodles with any Manchurian or Red Thai Tofu Curry.
With no delay, let’s go to the recipe:
- Noodles – 2 packs
- Ginger – 1 inch, finely chopped
- Garlic – 6, finely chopped
- Red chilli –1, broken finely
- Capsicum/ bell pepper – 1 cup, chopped cubed size
- Spring onion/scallion whites – ½ cup, chopped
- Soy sauce – 1 tbsp
- Tomato sauce – 2 tbsp
- White vinegar – 1 tsp
- Black pepper – 1 tsp
- Sugar – ½ tsp
- Veg stock or Water – 1 ½ Cups
- Salt – as required
- Oil – for frying the paneer (about 6 tbsp of oil)
- Scallion greens/ spring onions – for garnish
for baby corn marinade:
- Baby corn – 200 gms
- Corn flour – 2 tbsp
- Ginger garlic paste – 1 tsp
- Salt and pepper as required
for the corn flour paste:
- Corn flour – 2 tbsp
- Water – ½ cup
- Cook noodles according to package directions. Most probably it would be to be boiling the noodles in hot water for 2-3 minutes. Drain and keep aside.
- Heat 1 tbsp oil in a pan over high heat. When it is hot, add cooked noodles and cook by swirling gently for 1 minute in medium heat. Gently peak under noodles by lifting the edges with a spatula and pushing the edges in towards the centre. Continue cooking, swirling until golden brown underneath. Then slide it onto a plate, and then flip it back into the wok to crisp the other side. Takes about 3-4 minutes.
- Mix the corn flour mixture under “for the corn flour paste” and keep aside.
- Mix all the ingredients under “for baby corn Marinade”. Mix it well so that the baby corn is coated with the marinade.
- Now shallow fry the baby corn cubes in hot oil. Drain and keep aside.
- Now take a pan, add the chilli flakes and scallion whites and stir fry the onions on medium heat. Make sure they do not burn.
- Add the capsicum and sauté for a minute. Add the soy sauce and tomato sauce, veg stock or water. Stir and simmer. After a minute or so, add the corn flour paste and let the sauce thicken.
- When it thickens, add vinegar, sugar, pepper and salt. Simmer for a minute. Add the fried baby corn cubes and switch off.
- Garnish with spring onion green.
2. When you add the cornflour paste, add it slowly as it easily tends to make lumps.
3. If you think the gravy is too thick for you, then thin it by adding little water. If you think you need more gravy, add the cornflour paste and water proportionally to it.
Place the noodles in a plate or bowl and top with the Manchurian sauce and serve it hot!
Or serve the baby corn manchurian with fried rice.