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Loaded Manchurian Noodle Bowl with Crispy Cauliflower, Pickled Red Onions & Sesame Butter

PREP : 10 MINS
TOTAL : 20 MINS
SERVES : 1-2

Manchurian noodles taken to a completely different level. Crispy spiced cauliflower that soaks up the tangy Manchurian sauce, sharp quick pickled onions that cut through the richness, and a sesame butter finish that makes every single bite deeply satisfying. This is the bowl that will make everyone ask you for the recipe.

Ingredients

For the Crispy Cauliflower

  • 200g cauliflower, broken into small florets
  • 3 tbsp cornflour
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Salt to taste
  • 2 tbsp oil for frying

For the Quick Pickled Onions

  • 1 small red onion, thinly sliced into rings
  • 3 tbsp white vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • Pinch of chilli flakes

For the Sesame Butter

  • 1 tbsp butter
  • 1 tbsp sesame seeds
  • 1 clove garlic, minced

To Serve

  • 2 spring onions, finely sliced
  • Fresh coriander
  • 1 green chilli, thinly sliced
  • Squeeze of lime

PRODUCTS USED IN RECIPE

Khao Chi Schezwan noodles 80g
DETAILS

Method

  1. Step 1 – Step 1 - Quick Pickled Onions
    Mix vinegar, sugar, salt and chilli flakes in a small bowl. Add sliced red onion rings and press them into the liquid. Leave for at least 15 minutes until bright pink, tangy and crisp.
  2. Step 2 – Step 2 - Crispy Cauliflower
    Mix cornflour, chilli powder, garlic powder, black pepper and salt. Toss the cauliflower in the coating. Fry in a hot pan with oil for 4–5 minutes on each side until golden and crispy. Set aside on kitchen paper.
  3. Step 3 – Step 3 - Sesame Butter
    Melt butter in a small pan. Add garlic and cook for 1 minute, then stir in sesame seeds until golden and nutty. Remove from the heat and set aside.
  4. Step 4 – Step 4 - Cook the Noodles
    Cook the Khao Chi Manchurian noodles as per pack instructions. Add the seasoning and vegetable sachets, then toss until glossy and fully coated. Add a splash of soy sauce if you want extra depth.
  5. Step 5 – Step 5 - Toss Everything Together
    Add the crispy cauliflower to the noodles and toss gently. Pour over the sesame butter and mix lightly so the cauliflower stays crisp.
  6. Step 6 – Step 6 - Build the Bowl
    Twirl the noodles into a deep bowl, keeping the cauliflower visible. Drain the pickled onions and pile them on top. Scatter over sliced green chillies.
  7. Step 7 – Step 7 - Finish & Serve
    Top with spring onions, fresh coriander and a squeeze of lime. Serve straight away while the cauliflower is still crispy.
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