For 2 (For 4)
Ginger: 1 piece (2 pieces)
Garlic: 1 clove (2 cloves)
White Cabbage: 1 (2)
Carrot: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Soy Sauce: 2 pods (4 pods)
Red Chilli Flakes: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Cornflour: 1 pod (2 pods)
Plain Flour: 1 pod (2 pods)
Fresh Green Chilli: 1 (2)
Tomato Purée: 1 can (2 cans)
Honey: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Egg Noodles: 1 pack (2 packs)
Chilli Sauce: 1 pod (2 pods)
Per serving: Energy (kcal) 537 Fat 5g of which saturates 1g Carbohydrates 109g of which sugars 31g Protein 18g Salt 3.71g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Much of ‘Desi-Chinese’ cuisine involves spicing up Chinese dishes with add-ons like garam masala or curry powder. Mumbai’s famous ‘Manchurian’ is arguably a much more bold and eclectic fusion food, focusing on fresh Indian aromatics (green chilli, ginger and garlic) while leaving out the usual dried spices, resulting in an umami-rich soy-based sauce infused with vibrant Indian aromas. No dish travels far in India if it doesn’t cater to vegetarians; these grated vegetable fritters are a popular solution, but we’ve gone further by serving them on top of Hakka noodles for a fun, Desi-Chinese spin on spaghetti and meatballs.
Preparation time:For 2 - 70 minsFor 4 - 80 mins
Cooking time:For 2 - 110 minsFor 4 - 140 mins
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