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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!

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

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
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
per serving
per 100g
Calories563 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber6 g
Protein23 g
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.