These high protein tofu ‘paneer’ noodles are stir fried with vegetables and doused in a spicy and slightly sweet manchurian sauce – the perfect fusion for a quick meal!
These fusion manchurian noodles are saucey and chewy with the right amount of sweetness and spice. The fried tofu ‘paneer’ cubes are tossed together in a sticky sauce for the perfect high protein meal.
Indo-Chinese cuisine combines the culinary traditions of India and China – making it the perfect fusion of bold, spicy and tangy flavours. Ingredients commonly used in Indo-Chinese cuisine include soy sauce, vinegar, ginger, garlic, green chilies, and a variety of Indian spices such as cumin, coriander, and garam masala.
The best part is also that many Indo-Chinese dishes are vegetarian, reflecting the dietary preferences of many Indians – like Hakka Noodles, Gobi Manchurian, Schezwan Fried Rice, Hot & Sour Soup & Dumplings like Momos.
These quick and easy 30-minute fusion noodles will leave you wanting for more! These contain 28 grams of protein and 10 grams of fibre per serving.
Ingredients You Need
- extra firm tofu – you definitely need extra firm tofu for this recipe for the best texture. You can also use other types of tofu like fava bean tofu or pea tofu.
- red bell peppers – adds the perfect sweetness and crunch to the dish. I used red and green for a nice pop of colour!
- aromatics – red onion, ginger, garlic, dried red chilies and scallions
- sauces – soy sauces, sriracha, rice wine vinegar, sweetener
- spices – white pepper, red pepper flakes, hing (if gluten free)
Gluten free substitutions: Use gluten free high protein noodles – like brown rice or grain free noodles. I used millet noodles (but they were not gluten free!) Omit dark soy sauce and use tamari / coconut aminos / gluten free light soy sauce.
Allium free substitutions: Omit onion, garlic and use hing. Omit scallions and use chopped coriander.
Vegan Paneer Manchurian Noodles
Ingredients
- 3 servings high protein noodles I used millet noodles
- 450 g extra firm tofu
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 cup shredded cabbage
- 4 stalks spring onions
- 1 red onion
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 dried red chilies
- olive oil
Manchurian Sauce
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar or mirin
- 1 tsp sweetener
- 2-3 tbsp sriracha 3 tbsp if you want it more spicy!
- 1/2 cup water for more sauce (you can use the water used to boil the noodles!)
Instructions
- Slice onions, bell peppers and cabbage thinly. Chop white part of scallions. Boil the noodles of your choice according to package instructions.
- Cut tofu into cubes and boil them in water for 5 minutes. This will help to draw a lot of the moisture out.
- Pat dry and pan fry or air fry in some olive oil until crispy.
- Whisk together all ingredients needed for the sauce.
- To a pan, add oil and saute onions until translucent. Then add minced garlic, ginger and white part of scallions. Saute for a few minutes.
- Add bell peppers, cabbage and saute for a few minutes until half cooked. Add back in tofu, noodles, sauce and toss them until well combined.
- Serve noodles on a plate and garnish with chopped green parts of spring onions. Enjoy!