Description
An Indian Chinese Tapas
Ingredients
Scale
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
- Heat oil in a pan.
- Add the garlic & ginger and saute for a minute.
- Add the onions and cook till they brown.
- Now add the remaining vegetables along with salt, pepper, garam masala & chili flakes.
- Cook for a few minutes and then mix in the noodles along with the soy sauce & vinegar.
- Cook on high flame for 4-5 minutes. Remove from heat and mix in the gram flour. The mixture will turn sticky, but don’t worry as this is to bind the noodles. You can also use 1 beaten egg or all purpose flour instead.
- Grease a mini muffin pan and spoon 1 teaspoon noodles into the moulds.
- Press down with your hands to give it the shape of the cup and making a hollow in between.
- Bake for 20 minutes at 375 F.
- Cool slightly and top with a spinach leaf, sausage and the chili/mint sauces. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 40 mins