Singapore-Style Hakka Noodles
with Summer Veggies
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Hakka Noodles
(Contains Gluten)
10 g
Chives
30 g
Ginger
1 tbsp
Chili-Garlic Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Curry Powder
(Contains Mustard, Sulphites)
113 g
Carrot, julienned
160 g
Zucchini
113 g
Green Peas
200 g
Extra-Firm Tofu
(Contains Soy)
Not included in your delivery
3 tbsp
Oil*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
