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Healthy Veggie Hakka Noodles

Snigdha's picture
Ingredients
  Hakka noodles 225 Gram (vegetarian)
  Red pepper 1⁄2 , cut into cubes (Capsicum)
  Green peppers 1⁄2 , cut into cubes (Capsicum)
  Yellow peppers 1⁄2 , cut into cubes (Capsicum)
  Firm tofu 500 Gram, cut into small cubes (0.5 Pounds)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Soy sauce 4 Tablespoon
  Chilly sauce 2 Tablespoon
  Tomato ketchup 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside

Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.

Fry the peppers/capsicum cubes until the sides become browned. Keep aside.

Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).

Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.

Serve Immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Feel: 
Velvety
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
3

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 480 Calories from Fat 65

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1512.9 mg63%

Total Carbohydrates 80 g26.8%

Dietary Fiber 3.5 g14.2%

Sugars 12.7 g

Protein 24 g47.4%

Vitamin A 100.3% Vitamin C 152.4%

Calcium 33.8% Iron 30.8%

*Based on a 2000 Calorie diet

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Healthy Veggie Hakka Noodles Recipe