As the name suggests, it is an indianized version of chinese food. It was first developed by the chinese community that settled in Kolkata, who wanted to adapt the food to better suit the Indian palate. Genius I say- because I totally love what came out of it! Thus came dishes like Hakka Noodles, Chili Chicken Fry and Gobi Manchurian.
Experimenting for my new business, I wanted to turn an Indian Chinese dish into a tapas style plate. I made little cups out of spicy hakka noodles, and realized they would be amazing to serve with- well almost anything. I ended up using chicken sausage, as that’s what I had in the freezer, but I am certain it would taste amazing with prawns, tofu or even tempura style vegetables! Can’t wait to try them all.
I dressed it in Indian colors- just for some irony.
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Hakka Noodle Petites
- Total Time: 50 minutes
- Yield: 8 small cups
Description
These Hakka Noodle Petites are a delightful fusion of Indian and Chinese flavors, served tapas-style in small noodle cups topped with your choice of protein or vegetables.
Ingredients
- 1 cup (240 ml) noodles, boiled & roughly cut to avoid long strands (makes about 8 small cups)
- 1/2 onion, sliced lengthwise
- 1 clove of garlic, minced
- 1 tsp ginger paste
- 1 cup (240 ml) julienned vegetables- green & red peppers, carrots & red cabbage
- 2 tbsp (30 ml) olive oil
- 1/2 tsp garam masala
- 1/2 tsp red chili flakes
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) besan (gram flour)
- Salt & pepper to taste
- 2 chicken sausages, grilled and diced
- Some baby spinach or Chinese spinach leaves
- Chili garlic sauce
- Mint sauce
Instructions
- Boil the noodles according to package instructions, then drain and roughly cut to avoid long strands. This will make about 8 small cups.
- Heat 2 tbsp of oil in a pan over medium heat.
- Add the minced garlic and ginger paste, sauté for about 1 minute until fragrant.
- Add the sliced onions and cook for 5-7 minutes until they are browned.
- Stir in the julienned vegetables, salt, pepper, garam masala, and chili flakes. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
- Mix in the boiled noodles and the vinegar, tossing everything together until well combined and heated through.
- Remove from heat and mix in the gram flour; the mixture will turn sticky, which helps bind the noodles.
- Shape the noodle mixture into small cups using a muffin tin or similar mold.
- Top with spinach leaves, your choice of chicken sausage, prawns, tofu, or tempura vegetables.
- Serve immediately, garnished with fresh herbs if desired.
Notes
- These noodle cups can be topped with chicken sausage, prawns, tofu, or tempura vegetables, making them versatile for different tastes.
- They are perfect for serving as appetizers or party snacks.
- You can prepare the noodle mixture in advance and shape them into cups just before serving.
- Experiment with different toppings to find your favorite combination.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 10
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Frequently Asked Questions
What is “Indian Chinese” cuisine, and where do Hakka noodles come from?
Indian Chinese food is an Indianized version of Chinese food, first developed by Chinese immigrants who settled in Kolkata and adapted the cuisine to suit the Indian palate. Hakka Noodles emerged from this fusion, alongside dishes like Chili Chicken Fry and Gobi Manchurian. The spicing here — garam masala and red chili flakes alongside dark soy sauce — reflects that double heritage.
What is besan (gram flour) doing in the noodle mixture?
The 1 tbsp of besan (chickpea flour) in the noodle base acts as a binder, helping the noodle mixture hold its cup shape when pressed into a mold. Without it, the noodle cups would likely fall apart when removed.
What toppings can go in the noodle cups besides chicken sausage?
I’m eager to try prawns, tofu, or tempura-style vegetables — each would work as a protein or vegetarian topping over the same spiced noodle base. Serve with chili garlic sauce, mint sauce, and baby spinach leaves.
