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Healthy Veggie Hakka Noodles Recipe
|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|
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
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.