Chowmein Samosa

Ingredients 

• 8-10 spring roll sheets
• 1 cup ready-made Hakka noodles
• 1 tablespoon cornflour slurry
• 2 teaspoons oil + to deep fry
• 7-8 garlic cloves sliced
• 1 teaspoon ginger, chopped
• 2-3 spring onion bulbs sliced
• 2 tablespoons Schezwan sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon soy sauce
• Salt to taste
• 1 tablespoon spring onion greens chopped + to garnish
• White sesame seeds, toasted to sprinkle

Method

1. Shape each spring roll wrapper into cones, fill it up with Hakka noodles, apply cornflour slurry and seal the open end of the wrapper and keep the samosa on a plate.
2. Heat sufficient oil in a deep pan, slide in the samosas, a few at a time, and deep-fry on medium heat till golden. Drain on absorbent paper.
3. Heat 2 teaspoons of oil in a non-stick pan, add garlic, ginger, spring onion bulbs, and sauté till translucent. Add schezwan sauce, tomato ketchup, soy sauce and mix well. Add ½ cup water, and mix well.
4. Add salt, mix well and let the mixture come to a boil. Add cornflour slurry and mix well.
5. Add the fried samosas, spring onion greens, and toss well.
6. Transfer to a serving plate. Garnish with sesame seeds and spring onion greens and serve hot.