Indo-Chinese Manchow Chaat

Indo-Chinese Manchow Chaat is a delectable hot salad recipe with spicy, crunchy, sweet, tangy, and juicy flavors. This appetizer, made with crispy noodles, Indo-Chinese sauces, and fresh veggies, is ideal for festive dinners or gatherings. Prepare this quick and easy fusion Chaat to impress your guests this festive season. It’s a great way to kick off a festive meal!

Ingredients

• Noodles: I used instant hakka noodles, but you can use your choice of instant noodles. You can probably find readymade fried noodles at the Indian grocery store.
• Sauce: I have used red chili sauce, soy sauce, ketchup, vinegar, and schezwan sauce. All the sauces except schezwan sauce are bought from the Indian store. I make my own schezwan sauce, but if you need more time, you can also use chings schezwan sauce.
• Aromatics: This recipe uses a lot of garlic, ginger, green chili, and green onions. Make sure to chop them very finely.
• Corn starch: To make the sauce thick and to coat the noodles.
• Spices: You will need salt and pepper powder.
• Sugar: To balance out the tangy flavors from the vinegar and sauces.
• Vegetables: You can add veggies of your choice, but make sure to slice them thinly. The usual preferred vegetables are cabbage, carrots, and bell peppers. You can also add baby corn or regular corn and bean sprouts.

See recipe card for quantities.

Instructions

1. Step 1: Boil noodles according to the package instructions, drain the water, and let it cool down.

2. Step 2: In a big mixing bowl, combine the boiled noodles, salt, oil, and cornstarch. Mix and coat the noodles well with the cornstarch.

3. Step 3: Preheat the air fryer to 400 degrees F. Once preheated, remove the basket and add the noodles in a single layer. Place the basket in the air fryer and air-fry the noodles for about 12 minutes. While air-frying, check it every 3 to 4 minutes and give it a shake to ensure it cooks evenly.

4. Step 4: Set a wok on high heat, add oil, garlic, ginger, green chili, and green onion, and sauté it for a few seconds.

5. Step 5: Add soy sauce, red chili sauce, schezwan sauce, ketchup, vinegar, and water. Mix everything well and let it come to a boil. Now add salt, black pepper powder, and sugar. Mix everything well. Bring it to a boil. It will take about 3 to 4 minutes on medium to high flame.

6. Step 6: In a separate small bowl, combine two tablespoons of cornstarch and two tablespoons of water to make a slurry. Mix both well.
7. Add the cornstarch slurry to the soup and cook the gravy for 2 to 3 minutes, or until it becomes thick. Check the seasoning and spiciness to your taste. Switch off the flame.

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Indo-Chinese Manchow Chaat

Author: Dhwani

235kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Indo-Chinese Manchow Chaat is a delectable hot salad recipe with spicy, crunchy, sweet, tangy, and juicy flavors. This appetizer, made with crispy noodles, Indo-Chinese sauces, and fresh veggies, is ideal for festive dinners or gatherings.

Servings 7 servings

Course Appetizer, Snack

Cuisine Indo-chinese

Ingredients

1x2x3x

For crispy noodles

• ▢ 300 grams Hakka noodles
• ▢ 2 tablespoon corn starch
• ▢ 1 tablespoon oil
• ▢ 1 teaspoon salt

For gravy/sauce

• ▢ 1 tablespoon finely chopped ginger
• ▢ 2 tablespoon finely chopped garlic
• ▢ 1 green chili finely chopped
• ▢ ½ cup green onions finely chopped
• ▢ 2 tablespoon soy sauce
• ▢ ½ tablespoon schezwan sauce
• ▢ ½ tablespoon Red chili sauce
• ▢ 3 tablespoon ketchup
• ▢ 2 teaspoon vinegar
• ▢ 1 tablespoon oil
• ▢ ¼ teaspoon black pepper powder
• ▢ 1 ½ teaspoon salt or to taste
• ▢ 2 teaspoon sugar
• ▢ 2 tablespoon cornstarch
• ▢ 3 cups water

For Vegetables

• ▢ 1 cup shredded cabbage
• ▢ ½ cup carrots thinly sliced length-wise
• ▢ 1 cup bell pepper thinly sliced length-wise

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Method

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1. Boil noodles according to the package instructions, drain the water, and let it cool down.
2. In a big mixing bowl, combine the boiled noodles, salt, oil, and cornstarch. Mix and coat the noodles well with the cornstarch.

To fry the noodles

1. Set oil for frying. Once the oil is hot, add the noodles in a small batch and deep fry them on high heat until crisp and golden brown.
2. Remove it on absorbent paper and crush them a little bit.

To air-fry the noodles

1. Preheat the air fryer to 400 degrees F. Once preheated, remove the basket and add the noodles in a single layer. Place the basket in the air fryer and air-fry the noodles for about 12 minutes. While air-frying, check it every 3 to 4 minutes and give it a shake to ensure it cooks evenly.
2. Pro-tips: You can make them a few days in advance and store them in an airtight container.

For the sauce.

1. Set a wok on high heat, add oil, garlic, ginger, green chili, and green onion, and sauté it for a few seconds.
2. Add soy sauce, red chili sauce, schezwan sauce, ketchup, vinegar, and water. Mix everything well and let it come to a boil.
3. Now add salt, black pepper powder, and sugar. Mix everything well. Bring it to a boil. It will take about 3 to 3 minutes on medium to high flame.
4. In a separate small bowl, combine two tablespoons of cornstarch and two tablespoons of water to make a slurry. Mix both well.
5. Add the cornstarch slurry to the soup and cook the gravy for 2 to 3 minutes or until it becomes thick.
6. Pro tip: You can adjust the quantity of the slurry depending on how thick you want your gravy.
7. Check for the seasoning and the spiciness as per your taste. Switch off the flame.

Assemble

1. Take a small serving glass/cup/plate. Add some fried noodles, then add manchow sauce and top it up with cabbage, carrots, and bell pepper. Your Indo-Chinese Manchow Chaat is ready. Serve immediately. Enjoy!!
2. Tip – If you want to serve it in something other than individual cups, combine all the ingredients in a large bowl and allow your guests to serve themselves. For a creative twist, consider setting up a "make your own noodles chaat bar" where guests can customize their Chaat according to their preferences.

Nutrition

Serving1servingCalories235kcalCarbohydrates43gProtein5gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gSodium1372mgPotassium162mgFiber2gSugar5gVitamin A2323IUVitamin C35mgCalcium24mgIron1mg

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Notes

• You can use your preferred noodles, such as instant, all-purpose flour, whole wheat, or Hakka noodles.
• It’s important to cook the noodles al dente, ensuring the strands have a firm texture and are not overcooked.
• After cooking the noodles, allow them to cool completely before frying. Coat the cooled noodles evenly with cornstarch before frying them.
• You can use a food processor to chop the vegetables to speed up the process.
• If you don’t have red hot sauce, you can substitute it with sriracha sauce, and tomato ketchup can be replaced with sweet tamarind chutney.
• You can deep fry or air-fry the noodles.
• You can present this dish in individual cups to add an elegant touch to your presentation, or you can opt to combine all the ingredients in a large bowl and allow your guests to serve themselves. For a creative twist, consider setting up a “make your own noodles chaat bar” where guests can customize their Chaat according to their preferences.
• It’s best to serve the dish immediately after assembling it to prevent it from becoming soggy. Garnishing with chopped cilantro leaves and spring onion greens adds a nice finishing touch.
• This recipe has a spice level of 4 out of 5, but feel free to adjust it according to your preference.

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