Vegan Paneer Manchurian Noodles
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!
Servings: 3
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!