Chicken Manchurian Noodles

Name: Chicken Manchurian Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, cut into ½-inch (1 cm) pieces; 1 tbsp (15 ml) light soy sauce; 2 tbsp (16 g) cornstarch; 1 whole (50 g) large egg, lightly beaten; ½ tsp (1 g) freshly ground black pepper; ½ tsp (3 g) fine salt, plus more to taste at the end; 9 oz (250 g) dried hakka or egg noodles; 1 tbsp (15 ml) toasted sesame oil; 4 tbsp (60 ml) neutral oil such as canola or sunflower, divided: 1 tbsp for noodles, 2 tbsp for chicken, 1 tbsp for aromatics; 1 tbsp (10 g) fresh ginger, peeled and finely minced; 5 cloves (15 g) garlic cloves, finely minced; 1 whole (8 g) green chili, finely chopped (seeded for less heat) (optional); 4 whole (40 g) scallions, white and pale green parts, thinly sliced (reserve the dark green tops for finishing); 1 small (100 g) small red or yellow onion, thinly sliced; 2 cups (150 g) green cabbage, thinly shredded; 1 whole (80 g) medium carrot, peeled and cut into thin matchsticks; 1 small (120 g) small green bell pepper, thinly sliced; 3 tbsp (45 ml) light soy sauce; 2 tbsp (34 g) tomato ketchup; 1 tbsp (15 ml) red chili sauce or sriracha; 1 tbsp (15 ml) white vinegar; 1 tsp (4 g) granulated sugar; 2 tsp (6 g) cornstarch; ¾ cup (180 ml) chicken stock or water; 3 tbsp (15 g) scallion green tops, thinly sliced

From the MyKitchenBank Kitchen

Springy stir-fried noodles tossed with crisp-edged chicken pieces and a glossy, garlicky ginger-scallion Manchurian sauce. A classic Indian-Chinese street-style dinner that comes together in about an hour.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 4 generous servings (about 8 cups)

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Ingredients

4 servings

For the chicken
1 lb (450 g) boneless, skinless chicken thighs, cut into ½-inch (1 cm) pieces
1 tbsp (15 ml) light soy sauce
2 tbsp (16 g) cornstarch
1 whole (50 g) large egg, lightly beaten
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) fine salt, plus more to taste at the end
For the noodles
9 oz (250 g) dried hakka or egg noodles
1 tbsp (15 ml) toasted sesame oil
For stir-frying
4 tbsp (60 ml) neutral oil such as canola or sunflower, divided: 1 tbsp for noodles, 2 tbsp for chicken, 1 tbsp for aromatics
1 tbsp (10 g) fresh ginger, peeled and finely minced
5 cloves (15 g) garlic cloves, finely minced
1 whole (8 g) green chili, finely chopped (seeded for less heat) (optional)
4 whole (40 g) scallions, white and pale green parts, thinly sliced (reserve the dark green tops for finishing)
1 small (100 g) small red or yellow onion, thinly sliced
2 cups (150 g) green cabbage, thinly shredded
1 whole (80 g) medium carrot, peeled and cut into thin matchsticks
1 small (120 g) small green bell pepper, thinly sliced
For the Manchurian sauce
3 tbsp (45 ml) light soy sauce
2 tbsp (34 g) tomato ketchup
1 tbsp (15 ml) red chili sauce or sriracha
1 tbsp (15 ml) white vinegar
1 tsp (4 g) granulated sugar
2 tsp (6 g) cornstarch
¾ cup (180 ml) chicken stock or water
To finish
3 tbsp (15 g) scallion green tops, thinly sliced

Equipment (7)

Large wok or 12-inch (30 cm) deep skillet
Large pot for boiling noodles
Colander
Medium mixing bowl
Small bowl for sauce
Instant-read thermometer
Wooden spoon or spatula and tongs

Steps

Before you start

Have every ingredient chopped and measured before you turn on the heat; stir-frying moves fast.
Marinate the chicken for at least 15 minutes while you prep the vegetables and cook the noodles.
Use a large wok or 12-inch (30 cm) skillet so the noodles can toss without steaming.
Cook the noodles 1 minute less than the package says, since they cook again in the wok.

1
Marinate the chicken
- In a medium bowl, combine the chicken pieces, 1 tbsp soy sauce, 2 tbsp cornstarch, beaten egg, black pepper and ½ tsp salt.
- Stir until every piece is evenly coated in a thick, sticky paste.
- Let stand for 15 minutes while you prep.
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Ready when: Chicken is coated in a thick paste with no dry cornstarch visible
Tip: Don't marinate longer than 1 hour at room temperature; refrigerate if waiting longer.
2
Prep vegetables and sauce
- Mince the ginger and garlic, slice the scallion whites, onion and bell pepper, shred the cabbage and cut the carrot into matchsticks.
- Slice the scallion green tops and set aside.
- In a small bowl whisk together 3 tbsp soy sauce, ketchup, chili sauce, vinegar, sugar, 2 tsp cornstarch and the stock until no lumps of cornstarch remain.
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Ready when: Sauce is smooth and uniformly reddish-brown
Tip: Keep vegetables in separate piles by cooking order so you can add them quickly.
3
Boil the noodles
- Bring a large pot of water to a rolling boil and salt it lightly.
- Cook the noodles 1 minute less than the package directions, usually 3 to 4 minutes, until just tender with a slight bite.
- Drain in a colander, rinse briefly under cold water to stop cooking, shake well, then toss with the sesame oil and 1 tbsp of the neutral oil to prevent sticking.
- Spread out to dry slightly.
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Ready when: Noodles are flexible and slightly firm in the center, not mushy
Tip: Well-drained, dry noodles stir-fry better and won't clump or turn soggy.
4
Fry the chicken
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer, working in 2 batches if needed.
- Cook undisturbed for 1 minute, then stir and cook 3 to 4 minutes more, until golden at the edges and cooked through.
- Transfer to a clean plate.
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Ready when: Chicken is golden with crisp edges and reaches 165°F (74°C) inside
Tip: Crowding the pan steams the chicken instead of browning it.
5
Sauté the aromatics
- Return the wok to high heat and add the remaining 1 tbsp oil.
- Add the ginger, garlic, green chili and scallion whites.
- Stir constantly for 30 seconds until fragrant but not browned.
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Ready when: Raw smell turns fragrant and garlic is pale gold
Tip: If the garlic darkens it turns bitter; lift the pan off the heat briefly.
6
Stir-fry the vegetables
- Add the onion, carrot and bell pepper and stir-fry for 1 minute.
- Add the cabbage and cook another 1 to 2 minutes, tossing constantly, until the vegetables are crisp-tender and slightly charred at the edges.
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Ready when: Vegetables are bright and still crunchy with light browning
Tip: Keep the heat high so vegetables sear rather than release water.
7
Thicken the sauce
- Whisk the sauce again since cornstarch settles, then pour it into the wok.
- Bring to a boil, stirring, and simmer 1 to 2 minutes until it thickens into a glossy sauce that coats the back of a spoon.
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Ready when: Sauce is glossy and thick enough to coat a spoon
Tip: Always re-whisk the slurry just before adding or it will clump.
8
Toss with noodles
- Add the noodles and the chicken, with any juices from the plate, to the wok.
- Using tongs, toss for 2 to 3 minutes over high heat until the noodles are evenly coated, heated through and the sauce clings to everything.
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Ready when: Noodles are evenly brown, steaming hot, with no pooling sauce
Tip: Lift and fold with tongs rather than stirring to avoid breaking the noodles.
9
Season and serve
- Taste and add a pinch of salt or a splash of soy sauce if needed.
- Turn off the heat, scatter with the scallion greens and serve immediately while hot.
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Ready when: Noodles taste savory, tangy and mildly spicy

Good to know

Tips

Use high heat and a big pan; the smoky wok flavor comes from searing, not steaming.
Dry the noodles well after rinsing so they don't clump or dilute the sauce.
Adjust heat with more chili sauce or green chili, or omit both for kids.
A pinch of white pepper at the end adds restaurant-style warmth.

Make ahead

"Marinate the chicken up to 8 hours ahead, covered, in the fridge. Mix the sauce (re-whisk before using) and chop the vegetables up to 1 day ahead and refrigerate separately."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 3 days. Freezer: up to 1 month, though vegetables soften. Reheat in a hot skillet with 1 to 2 tbsp water, tossing 3 to 4 minutes until steaming hot (165°F/74°C)."

Substitutions

boneless, skinless chicken thighs → boneless chicken breast. Cut slightly smaller and cook about 1 minute less to avoid drying out.
dried hakka or egg noodles → spaghetti or rice noodles. Cook according to the package, minus 1 minute.
chicken stock or water → water. Add an extra ½ tsp soy sauce to compensate for flavor.
white vinegar → rice vinegar or lemon juice. Use the same amount.