	Hakka noodles	225 Gram (vegetarian)
	Red pepper	1⁄2 , cut into cubes (Capsicum)
	Green peppers	1⁄2 , cut into cubes (Capsicum)
	Yellow peppers	1⁄2 , cut into cubes (Capsicum)
	Firm tofu	500 Gram, cut into small cubes (0.5 Pounds)
	Shredded carrot	1⁄2 Cup (8 tbs)
	Shredded cabbage	1⁄2 Cup (8 tbs)
	Soy sauce	4 Tablespoon
	Chilly sauce	2 Tablespoon
	Tomato ketchup	3 Tablespoon
	Salt	To Taste
	Pepper	To Taste

Nutrition Facts

Serving size

Calories 454 Calories from Fat 65

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1386.9 mg57.8%

Total Carbohydrates 74 g24.8%

Dietary Fiber 3.5 g14.2%

Sugars 6.9 g

Protein 24 g47.2%

Vitamin A 100.3% Vitamin C 152.4%

Calcium 33.8% Iron 30.8%

*Based on a 2000 Calorie diet

Directions

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside

Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.

Fry the peppers/capsicum cubes until the sides become browned. Keep aside.

Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).

Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.

Serve Immediately.