Chilli Manchurian Pasta
A no-fry Indo-Chinese fusion pasta tossed in a glossy garlic-chilli Manchurian sauce with crisp-tender vegetables, ready in about 30 minutes.
Equipment
- Large wok or skillet
- Large pot for pasta
Ingredients
Pasta
- 12 oz penne or fusilli pasta 340 g
- salt for the pasta water
- 1 teaspoon oil to toss the drained pasta
Manchurian Sauce
- 2 tablespoons neutral oil or sesame oil
- 1 tablespoon garlic finely chopped, 4-5 cloves
- 1 tablespoon ginger finely chopped
- 2-3 green chillies finely chopped, adjust to taste
- 1 small onion finely chopped
- 1/2 cup capsicum (bell pepper) finely chopped
- 1/2 cup cabbage shredded
- 1/4 cup carrot julienned or grated
- 3 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce or sriracha
- 1 tablespoon rice vinegar or white vinegar
- 1/2 teaspoon black pepper powder
- 1 teaspoon sugar
- salt to taste
- 1 tablespoon cornflour (corn starch)
- 1/4 cup water for the slurry
- 3/4 cup vegetable broth or reserved pasta water
- 1/4 cup spring onion greens chopped, plus more for garnish
Optional Protein
- 1 cup paneer or tofu cubed and pan-seared until golden
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about a minute less than the package instructions.
- Drain, reserving 1/2 cup of the pasta water. Toss the drained pasta with 1 tsp oil so it does not clump while you build the sauce.
Build the Manchurian Sauce
- Heat 2 tbsp oil in a large wok or skillet over high heat. Add the garlic, ginger, and green chillies. Stir-fry for 30 seconds until fragrant, watching closely so the garlic does not burn.
- Add the onion and stir-fry for 1 minute, until slightly softened but still with some bite.
- Add the capsicum, cabbage, and carrot. Stir-fry on high heat for 2 to 3 minutes, keeping the vegetables crisp-tender.
- Add the ketchup, soy sauce, chilli sauce, vinegar, pepper, sugar, and a pinch of salt. Stir together and cook for 1 minute.
- Whisk the cornflour into the 1/4 cup water to make a slurry, then pour it into the pan along with the reserved pasta water or broth. Stir constantly and cook for 1 to 2 minutes, until the sauce turns glossy and coats the back of a spoon.
Toss and Serve
- Add the boiled pasta (and paneer or tofu, if using) directly into the sauce. Toss on high heat for 1 to 2 minutes until every piece is coated.
- Stir in the spring onion greens, taste and adjust salt or chilli sauce, then serve hot with extra spring onion on top.
Notes
For a vegan version, swap the paneer for pan-seared tofu (or leave the protein out) and double-check your ketchup and chilli sauce labels. Most major brands are already vegan.
Pulling the pasta a minute early and finishing it in the sauce keeps it from turning mushy.
Adjust the heat with the number of green chillies and the amount of chilli sauce. Start lower if you are serving kids.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan with a splash of water to loosen the sauce.
Tried this recipe?Let us know how it was!