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By Sara

Street Style Hakka Noodles

Name: Street Style Hakka Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 oz GOURMET MASTER INSTANT NOODLES,; 3 tbsp Oil; 1 Small Yellow Onion (sliced); 1 Medium Green Pepper (sliced); ¼ Medium Sized Cabbage (sliced/shredded); 2 cup Shredded Carrots; ¼ cup Chopped White Part of Scallions; 2 tbsp Minced Garlic; 1 tbsp Grated Ginger; 3 tbsp Dark Soy Sauce; 1 tbsp Sriracha Sauce; 1 tbsp Tomato Ketchup; 2 tbsp Rice Vinegar; 1 tsp Salt; 2 tsp Black Pepper Powder; 2 tsp Chaat Masala; ½ Chopped Serrano/Jalapeno; 12 oz Extra Firm Tofu; 3 tbsp Oil; ½ tsp Rice Vinegar; 1 tsp Dark Soy Sauce; 1 tsp Sriracha Sauce; 1 tsp Tomato Ketchup; ¼ tsp Salt; ¼ tsp Black Pepper Powder; ¼ cup Chopped Cilantro; ¼ cup Chopped Green Part of Scallions

14 steps

Prep:15minCook:15min

Street Style Hakka Noodles loaded with crunchy veggies and optional flavored tofu slathered in chili garlic Indo Chinese spices.

Updated at: Thu, 17 Aug 2023 13:05:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories536.2 kcal (27%)

Total Fat26.7 g (38%)

Carbs56 g (22%)

Sugars12.1 g (13%)

Protein18.3 g (37%)

Sodium2730.6 mg (137%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prepare Flavored Tofu (Skip this is not adding tofu to your noodles)

Step 1

Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.

Step 2

Once the extra water if gone from the tofu, cut them in long stripes or cube and saute them in 3 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.

Step 3

Once tofu stripes/cubes are golden brown on each side, add dark soy sauce, sriracha sauce, rice vinegar, tomato ketchup, salt and black pepper powder. Mix well and keep it aside.

Make Noodles

Step 4

Prepare noodles as per package instructions. If using the same brand as I have linked, boil water with 1 tsp of oil and 1 tbsp of oil. Once the water is boiling, add uncooked noodles to the boiling water. Using fork, slowly loosen up the noodles in the water without breaking them. Cook them on boiling water for 2-3 minutes. Drain it in a strainer and rinse them with cold water to stop the cooking process. Keep them in the strainer and drizzle 1 tbsp of oil to cold cooked noodles to prevent them from sticking with each other. Let the water drain out completely.

Step 5

Heat 3 tbsp of oil in a wok or deep wide heavy bottom pan.

Step 6

Add minced garlic, grated ginger, chopped white part of green onions and chopped serrano/jalapeno to the oil

Step 7

Saute on medium heat till the raw smell of garlic goes away. Do no burn/brown it.

Step 8

Add sliced onions and carrot. Cook them on high heat for couple of minutes, keeping them crunchy and some what charred.

Step 9

Add sliced green peppers and cabbage. Cook them on high heat for couple of minutes, keeping them crunchy and some what charred.

Step 10

Add dark soy sauce, sriracha sauce, rice vinegar, tomato ketchup, salt, chaat masala and black pepper powder. Mix well.