“Slightly ironic
In taste and look,
Chinese style
In a desi nook.
Tricolor dressing
On these boats of joy,
Is dressed to impress
With a dash of soy.
Like an Indian bride
Did a cheongsam wear,
But she still looked good
Enough for a stare!
So think not much
Give them a shot,
It’s not what they are
But what they’re not..”
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
1 tablespoon dark soy sauce
1 tablespoon white vinegar
1 tablespoon besan (gram flour)
Salt & pepper to taste
Topping
2 chicken sausages, grilled and diced (you can even use cooked prawns or paneer/tofu)
Some baby spinach or Chinese spinach leaves
Chili garlic sauce
Mint sauce
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. 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 besan. The mixture will turn sticky, but don’t worry as this is to bind the noodles. You could also use a beaten egg or all-purpose flour for this purpose.
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 sauce. Serve immediately.
