Hakka Noodles (Indo-Chinese Vegetarian)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 540.2
  • Total Fat: 17.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,460.7 mg
  • Total Carbs: 82.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 15.3 g

View full nutritional breakdown of Hakka Noodles (Indo-Chinese Vegetarian) calories by ingredient
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Wok cooking and vegetable chopping, plus noodle and tofu preparation, make the start-up time longer than the cooking time. Wok cooking and vegetable chopping, plus noodle and tofu preparation, make the start-up time longer than the cooking time.
Number of Servings: 4


    1 lb Asian noodles (wheat)
    1tbsp chopped garlic
    1 cup sliced onion
    1 cup sliced peppers
    1 package frozen Asian mixed vegetables (16 oz)
    2 tbsp chopped cilantro leaves
    1 cup chopped scallions
    2 tbsp fish sauce
    1/2 tsp salt
    1/2 tsp brown sugar (unpacked)
    2 tbsp Thai (sweet) chili sauce
    3 tbsp Soya sauce (vegetarian)
    2 tbsp peanut butter
    3 tbsp rice vinegar
    3 tbsp canola oil
    1/4 large block firm tofu


Can substitute 1 tbsp peanut butter for 1/3 cup roasted peanuts (no salt), or use chunky style peanut butter.


Recipe online by Bhavnas Kitchen. See video: https://www.youtube.com/watch?v=gc70S5TNKnc

1. mix salt, sugar, fish sauce as an MSG substitute
2. cook noodles in water, drain, and mix with 1 tbsp oil to keep separate
3. chop vegetables and set aside in small bowls: (a) onion & pepper, (b) scallions and cilantro, (c) garlic
4. cut tofu in small pieces and place in microwave dish. cover with plastic wrap and cook on medium three minutes
5. measure out sauces, vinegar and peanut butter
6. heat 2 tbsp canola oil in wok over medium-hot flame
7. add garlic, stir-fry one minute
8. add onions and peppers, stir-fry two minutes
9. add frozen vegetables, and vinegar, stir-fry four minutes
10. make a hole in the middle and add all sauces and peanut butter -- mix carefully in center to allow cooking for two minutes.
11. Add noodles and mix well -- stir fry another minute.
12. Transfer to serving dish and top with raw scallion, cilantro and prepared tofu.
13. Serve as a complete meal.

Serving Size: Makes 4 large servings (complete meal)

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