HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSingapore Style Hakka Noodles
Singapore-Style Hakka Noodles

Singapore-Style Hakka Noodles

with Summer Veggies

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You're going to fall in love with these crisp pan fried nuggets of tofu. All tossed with a curried Hokkien style noodles and veg. We also added an extra kick of chili garlic sauce for the perfect spicy bite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

200 g

Hakka Noodles


10 g


30 g


1 tbsp

Chili Garlic Sauce

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tsp

Curry Powder

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Carrot, julienned

160 g


113 g

Green Peas

200 g

Extra-Firm Tofu


Not included in your delivery

3 tbsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories563 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber6 g
Protein23 g
Sodium590 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon

Make sure your pans are hot before adding oil! It helps to ensure a crispy golden-brown crust on the tofu! Wash and dry all produce.* Bring a covered medium pot of salted water to a boil. Pat the tofu dry with paper towels, then cut into 1/2-inch cubes. Peel, then zest or mince 1 tbsp ginger. Finely chop the chives. Slice the zucchini in half lengthwise, then into 1/2-inch thick half-moons.


Heat a large non-stick pan over medium-high. When pan is hot, add 2 tbsp oil, then the tofu. Cook, tossing the cubes occasionally, until golden-brown all over, 6-7 min. Transfer the tofu to a plate. Season with salt and pepper.


Add 1 tbsp oil to the same pan, then the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3-4 min. Add the carrots, curry powder, peas and ginger. Cook, stirring occasionally, until the carrots are tender-crisp and ginger is fragrant, 1-2 min. Remove the pan from the heat.


Add the noodles to the boiling water. Cook, stirring occasionally, until the noodles are tender, 1-2 min. Drain and rinse the noodles under cold running water. (TIP: Shocking the noodles with cold water will keep them from sticking to each other!)


Add the noodles, tofu, chili-garlic sauce, soy sauce and 1/2 cup water to the pan with the veggies. Cook, stirring together, until the sauce coats the noodles, 1-2 min. Season with salt and pepper.


Divide the hakka noodles between between bowls and sprinkle over the chives.