How can I prevent the Hakka noodles from sticking together after cooking?

After cooking the noodles according to package directions, drain them and spread them on a large plate or baking sheet with a drizzle of oil to prevent them from sticking.

Can I adjust the spice level in these Indo-Chinese Hakka Noodles?

Yes, you can easily adjust the spice by increasing or decreasing the amount of Sriracha or other hot sauce and red chili flakes used in the recipe.

What's the best way to prepare the tofu for this dish?

For the best texture, use firm or extra-firm tofu, ensuring it is well-drained and pressed before cubing and pan-frying until golden brown.

How do I ensure the vegetables remain crisp-tender in the stir-fry?

Cook the bell pepper, carrot, and beans on high heat until they are crisp-tender and still retain their vibrant color and crunch, then add cabbage for just 1-2 minutes.

Can I prepare the ginger-garlic-Sriracha sauce in advance?

Yes, you can blend all the sauce ingredients ahead of time and store the paste in an airtight container in the refrigerator until ready to use.

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Indo-Chinese Hakka Noodles With Vegetables
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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A vibrant bowl of Indo-Chinese Hakka noodles, tossed with colorful stir-fried vegetables, golden pan-fried tofu, and garnished with fresh green onions.

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Indo-Chinese Hakka Noodles With Vegetables [Vegan]

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Dairy Free

These hakka noodles are the perfect example of Indo-Chinese food – a fusion cuisine that combines the flavors of India and China. The main component of the noodles is the spicy sauce made with garlic, ginger, chili sauce, and tomato paste. The other usual Chinese ingredients like soy sauce and... Read More

Ingredients You Need for Indo-Chinese Hakka Noodles With Vegetables [Vegan]

For the Noodles:

1 package of hakka noodles
1 large carrot, shredded or cut into thin matchsticks
1 bell pepper, thinly sliced
1 cup shredded cabbage
1 cup French beans, sliced
1 cup tofu, drained, pressed, and cubed
1 small onion, thinly sliced
3-4 green onions, sliced
1 teaspoon red chili flakes
4 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon vinegar
Salt, to taste

For the Sauce:

4 garlic cloves
1-inch ginger piece, finely grated
1 tablespoon Sriracha or other hot sauce
2 tablespoons tomato paste or ketchup
1 tablespoon sesame seeds

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How to Prepare Indo-Chinese Hakka Noodles With Vegetables [Vegan]

To make the sauce, blend all the ingredients for the sauce in a blender until a smooth paste. Make sure that the sauce is not too runny.
Cook the noodles as per package directions, then drain and spread on a large plate or baking sheet with a drizzle of oil to avoid sticking together.
In a large wok or skillet, heat 2 tablespoons sesame oil and add the cubed tofu. Cook on medium-high heat until golden brown on all sides. Remove onto a paper towel-lined plate and set aside.
Wipe the wok or skillet and heat 2 tablespoons sesame oil, add chili flakes and onions. Cook on medium-high heat until the onions turn translucent. Add the ground paste and salt. Cook for 2-3 minutes or until the raw taste of the garlic disappears. Lower the heat and add soy sauce and vinegar. Mix well.
Increase the heat and add the bell pepper, carrot, and beans. Cook until the vegetables are crisp/tender, they should still retain their color and crunch. Add the shredded cabbage and cook for 1-2 minutes. Finally add the noodles, combine until all the ingredients are well mixed. Cook for 3-4 minutes for the flavors to mingle.
Sprinkle with chopped green onions and serve hot.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.