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.
PrintHakka Noodle Petites
- Total Time: 50 minutes
- Yield: 8 small cups 1x
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
For the hakka noodles
- 1 cup noodles, boiled & roughly cut to avoid long strands (makes about 8 small cups)
- 1/2 onion, sliced lengthwise
- 1 cloves of garlic, minced
- 1 teaspoon ginger paste
- 1 cup julienned vegetables- green & red peppers, carrots & red cabbage
- 2 tablespoons olive oil
- 1/2 teaspoon garam masala
- ½ teaspoon red chili flakes
- 1 tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon besan (gram flour)
- Salt & pepper to taste
For the topping
- 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 tablespoons 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 toss everything together until well combined and heated through.
- Shape the noodle mixture into small cups using a muffin tin or similar mold.
- Top with 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: Indian Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 10
