In a large bowl combine chicken mince (or veg alternative), finely chopped onion, whites of the green onions (reserve greens for garnish), minced garlic and ginger, cornstarch, flour, egg (or substitute), soy sauce, salt and black pepper. Mix well until the mixture is sticky and holds shape. Chill for 15–20 minutes to firm up (optional).

Shape and fry

Heat oil in a deep pan to 170–180°C (340–355°F). Shape the mixture into golf-ball-sized balls. Fry in batches without overcrowding until golden brown and cooked through, about 6–8 minutes per batch. Remove to a paper towel-lined plate to drain. For a healthier option, bake at 200°C (400°F) for 18–22 minutes turning once.

Manchurian Sauce

Cook aromatics

Heat 2 tsp oil in a wok or deep skillet over medium-high heat. Add minced garlic, ginger and chopped green chilies; sauté 20–30 seconds until fragrant. Add diced onion and capsicum and stir-fry 1–2 minutes until slightly softened but still crisp.

Make the sauce

Lower heat slightly. Stir in tomato ketchup, soy sauce, vinegar, red chili sauce and brown sugar. Add 1/2 cup water or stock and bring to a gentle simmer. Season with salt and pepper.

Thicken and coat

Give the cornstarch slurry (1 tbs cornstarch + 2 tbs water) a quick stir and gradually pour into the simmering sauce while stirring continuously. Cook 1–2 minutes until the sauce thickens and turns glossy. Add the fried manchurian balls to the sauce and toss gently to coat. Cook together 1–2 minutes so flavors combine. Remove from heat and sprinkle with reserved green onion greens.

Indian-style Street Noodles

Cook noodles

Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender (al dente). Drain, rinse under cold water to stop cooking, toss with 1 tsp oil to prevent sticking and set aside.

Tempered veggies

Heat 2 tbs oil in a wide skillet or wok over medium heat. Add mustard seeds and let them crackle briefly. Add curry leaves (if using), minced garlic and slit green chilies and sauté 15–20 seconds. Add sliced onion and cook until translucent, about 2 minutes.

Stir-fry vegetables and season

Add the mixed vegetables (carrot, cabbage, capsicum) and stir-fry on high for 2–3 minutes so they remain slightly crisp. Add soy sauce, red chili sauce, garam masala, turmeric and salt. Toss to combine.

Combine with noodles

Add the cooked noodles to the vegetable mixture. Using tongs or two spatulas, toss everything together over medium-high heat for 2–3 minutes so noodles pick up the sauces and flavors. Adjust seasoning if needed, then finish with lemon juice and chopped cilantro. Keep warm.

Spring Rolls & Assembly

Prepare spring rolls

If using store-bought frozen spring rolls, deep-fry or shallow-fry according to package instructions until golden and crisp. Drain on paper towels. If you have fresh spring rolls, shallow-fry in 1/2 cup oil over medium heat, turning frequently, until all sides are crisp and golden.

Plate and serve

Divide the warm Indian-style street noodles among 4 plates as a base. Arrange 3 spring rolls per plate on one side. Spoon the saucy Manchurian balls over or alongside the noodles (about 6–8 balls per plate depending on size). Garnish with sesame seeds and extra spring onion greens. Serve immediately with extra chili sauce or ketchup on the side.