I Made It
- Hard
- 40 Mins
- 2-4 People
Ingredients
- Rice – boiled (with 1 tbsp National salt in extra water & 1 tsp vinegar) 2 cups
- Spaghettis – boiled (with 1 tbsp National salt in extra water) 2 cups
For Manchurian:
- Boneless Chicken – thinly cut in strips 250 gms
- Nationals Chilli Garlic Sauce 1 cup
- Nationals Tomato Ketchup 1 cup
- Peri Peri Sauce 2 tbsp
- National Soy Sauce 1 tbsp
- Sesame Oil 1 tbsp
Vegetables:
- Cabbage – Shredded ¼ cup
- Carrot – Julienne ¼ cup
- Green Onion – Julienne ¼ cup
- National Chilli Sauce 2 tbsp
- Black pepper crushed 1 tsp
- National Soy Sauce 3 tbsp
- Garlic and ginger crushed 2 tbsp
Spicy mayo:
- National Classic Mayo ½ cup
- Sriracha Sauce 2 tbsp
- Peri Peri Sauce 2 tbsp
- Green Onions – Chopped 2 tbsp
Directions
- Prepare the Spicy Mayo by mixing ½ cup of National Classic Mayo, 2 tbsp Sriracha Sauce, 2 tbsp Peri Peri Sauce and 1 tbsp chopped Green Onions.
- After boiling the rice and spaghettis, place them in a tray and wait for them to cool down.
- Now make Manchurian by adding 3 tbsp of canola oil and 1 tbsp of sesame oil. Add National Ginger Garlic Paste 1 tbsp in the pan and when it starts to sizzle, add chicken in it and cook it on high flame. Now add 1 tsbp National Tomato Ketchup and 1 tbsp National Chilli Garlic Sauce in it with 1 tsp National Soy Sauce and 1 tsp Peri Peri sauce. Turn off the flame.
- For the Chow-Mein, add 2 tbsp cooking oil in the pan, sauté crushed ginger garlic, add all the vegetables with 1 tsp each of National Soy Sauce and National Chilli Sauce and black pepper crushed. Sauté them for half a minute and add boiled spaghettis in it; stir for 2 minutes and keep aside.
- Now for the garnish, put rice on a large serving tray mounted, then spaghettis and then Manchurian and then spicy mayo on top. Serve!
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