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Chinese Samosa Recipe, Chinese chicken samosa, noodles samosa
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4.58 from 7 votes

Chinese Samosa

Chinese samosa with chicken and noodles

Call this Indian or Indo Chinese samosa, either as a noodles samosa or Chinese chicken samosa, this snack recipe will definitely win your hearts. Pack these for kids tiffin boxes or make it for a party as starters or appetizers or for iftar during Ramadan, be ready to earn the accolades each time you serve this to the family or guests. Serve these with chilli garlic sauce or schezwan sauce or even along with ketchup on the side.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizers, Snacks
Cuisine: Chinese
Servings: 26
Calories: 134kcal
Author: Farrukh Aziz


to prepare chinese samosa:

  • 26 Samosa pattis
  • 400 g Boneless chicken boiled and shredded
  • 150 g Hakka noodles you can use any flavour- veg or non veg or egg
  • 2 cups cabbage shredded
  • ¼ cup carrot finely chopped
  • 4 tbsp French beans finely chopped
  • ¼ cup capsicum finely chopped
  • 1 cup spring onions greens chopped
  • ½ cup spring onions bulbs finely sliced
  • 2 tbsp garlic finely chopped
  • 1 tbsp ginger grated
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster mushroom sauce All-in-one sauce (oyster mushroom sauce)
  • 2 tbsp red chilli sauce ( you may adjust as per your taste)
  • salt and pepper to taste
  • 3 tbsp sesame oil
  • 4 tbsp Maida all purpose flour
  • Water to make a paste
  • oil to fry the samosa


To prepare Chinese samosa filling

  • To begin with, first boil the noodles as per packet instructions. keep it aside
  • Then, in a wok or round bottom pan, heat sesame oil. Once the oil heats up well, add garlic and ginger, fry until light brown and aromatic, do not burn it.
  • After that, Add sliced spring onion bulbs and fry on high heat for 2 minutes
  • Then, add finely chopped french beans and sauté on high heat for few minutes until raw smell goes off
  • Next, add chopped carrot and shredded cabbage and toss on high heat for few minutes ( No water released from cabbage should remain, so toss well on very high heat taking care that it doesn’t burn)
  • Then, add all-in-one  sauce, red chili sauce, dark soy and toss well
  • Once the sauces mixes well, add capsicum and toss well for couple of minutes
  • Then, add shredded chicken, boiled noodles, salt and pepper, toss well such that everything is mixed well and then take it off the heat.
  • Allow the mixture to cool completely.
  • Now,add chopped spring onion greens to the chicken noodles mixture and mix well

To fold the chinese samosa:

  • First, make the paste of maida and water
  • Then, take one patti and make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle.
  • Seal the edges well using a flour paste. Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.
  • Repeat the same procedure until all the mixture is used up. At this stage if you want to freeze them, place the samosas on the tray such that they dont stick to each other and freeze them for few hours. Once frozen take them all and store them ziplock back in a freezer easily upto 2 months.

To fry the Chinese chicken samosa:

  • First, heat oil in a kadhai.
  • Once oil gets hot, reduce the heat to medium-high and gently slid in the chinese noodles samosa
  • Fry the samosas well until brown and crisp.  Do not fry on high heat to avoid burning of the samosas.Take them out and place onto a absorbent paper.
  • Crisp Chinese Samosas with chicken and noodles are ready to serve. Serve them hot with Chilli garlic sauce or schezwan sauce.


Calories: 134kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 105mg | Vitamin A: 130IU | Vitamin C: 5.5mg | Calcium: 10mg | Iron: 0.3mg