Recipe: Appetizing Chilli Tofu and Hakka Noddles

Eleanor Schultz

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Recipe: Appetizing Chilli Tofu and Hakka Noddles Delicious, fresh and tasty.

Chilli Tofu and Hakka Noddles. Chilli Tofu and Hakka Noddles #vegan For my love of indo-chinese cuisine :) It is extremely moderate on calories for a nice dinner night!! Drain the noodles, toss in a little bit of vegetable/olive oil and set aside. Heat oil in a wok over high heat.

Salt to taste and mix well with tongs; Stir Fried Tofu Stir Fried Tofu.

To make this into a meal, add some baked tofu or some vegan meat subs marinated in soy sauce + minced ginger+ garlic.

Place a large pot of salted water on to boil for the soba noodles.

You can cook Chilli Tofu and Hakka Noddles using 18 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chilli Tofu and Hakka Noddles

It’s of Hakka noodles dry 2 cakes.
It’s of Thinly sliced capsicum.
It’s of Thinly sliced carrot.
You need of Thinly sliced onions.
You need of thinly sliced cabbage.
It’s of Finely chopped garlic.
Prepare of oil for stir frying veggies + oil.
You need of extra firm tofu cubed.
Prepare of cubed capsicum.
Prepare of finely chopped spring onions + 1 tbsp garnishing.
Prepare of finely minced garlic.
You need of oil.
You need of soy sauce.
You need of green chilli sauce.
Prepare of Salt.
Prepare of Crushed pepper.
You need of corn starch.
You need of corn meal.

Drain the tofu and cut into cubes.

Deseed and slice the red bell pepper.

Indo chinese style street food classic - paneer chilli and vegetable hakka noodles - made easy!

Hakka noodles is a popular Indo-Chinese dish of stir fried noodles, veggies and sauces.

Chilli Tofu and Hakka Noddles step by step

Boil Hakka noodles in salted water for 5-6 mins. Once boiled, wash in running cold water. Once done, rub oil through the noodles so that they do not stick.
Once boiled, drain water and wash noodles in cold water. Once done, rub oil in noodles so that they dont stick together..
In a pan, put 1 tbsp oil and when it is hot, added garlic and saute for 2-3 mins. Then add finely chopped onions.
In a pan,put 1 tbsp oil and when hot, saute minced garlic for 2-3 mins. After that add thinly sliced onions and saute till they are slightly transparent. Post that add thinly sliced carrots,capsicum and cabbage. Saute for 3-4 minutes so that the veggies are crunchy. Add salt, pepper,soy sauce, green chilli sauce. Also white vinegar can be added if tangy taste is preffered..
Mix the sauted veggies and noodles and mix well..
Chilli tofu: Freeze the cubed tofu for 30-45 mins.
Heat 1 tsp oil in a pan and add garlic and spring onions. Saute for 3-5 mins till aroma goes away..
Now add cubed capsicum and cook for 5 minutes till capsicum is soft. Add salt, soy sauce, green chilli sauce and pepper..
Add 1 tbsp corn starch and.5 cup water and let it cook for 5-7 mins till the gravy is slightly thick..
Take a bowl and add 1 tbsp corn starch and 2 tbsp corn meal. Add a pinch of salt and 3-4 drops of oil..
Remove tofu from the freezer. Coat the tofu properly in the mixture prepared in step above..
Coat the tofu with oil spray and Bake in oven at 375°F. (You can also fry for crisper version,but I prefer healthier option.If coated and baked well, its almost same crispy).
Serve Chilli tofu with Hakka noodles. Garnish with spring onions..
Enjoy the meal!!.

It is hugely popular in Indian restaurants and street stalls.

It is usually eaten on its own or with a side of Manchurian or chilli dishes like gobi manchurian or chilli paneer.

Indo-Chinese hakka noodles originated from the Chinese population living in Kolkata.

Spicy Schezwan Vegetable Noodles Recipe is one of those classic noodles that has a delicious combination of wok tossed vegetables which get tossed along with schezwan sauce, red chilli sauce, tomato ketchup and soy sauce and not to mention the ginger, garlic and onions which add to the added taste and flavour.

This noodles is Indo Chinese adaptation of the Schezwan Noodles and taste absolutely.