HelloFresh
topBanner
Singapore-Style Hakka Noodles

Singapore-Style Hakka Noodles

with Summer Veggies

Read more

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!

Tags:VeggieSpicy
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

200 g

Hakka Noodles

(ContainsWheat/Blé)

10 g

Chives

30 g

Ginger

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

Zucchini

113 g

Green Peas

200 g

Extra-Firm Tofu

(ContainsSoy/Soja)

Not included in your delivery

3 tbsp

Oil*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories563 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber6 g
Protein23 g
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Spoons
Zester
Large Non-Stick Pan
Strainer
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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!)

5

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.

6

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