Thursday, March 6, 2008

Tofu Hakka Noodles

We really love Chinese food that you get in India. It's hot & spicy, just suited for Indian palette. Last week, I made these Tofu Hakka Noodles, inspired by Indo-Chinese cuisine.

Tofu Hakka Noodles

1 packet whole wheat noodles/whole wheat Angel hair Pasta
1 tbsp oil
1/2 slab of Tofu, cubed
1 tbsp garlic, minced
1 tbsp ginger, minced
3 spring onions, minced
1 carrot, cut into matchsticks
1/2 bell pepper, cut into matchsticks
1/2 onion, sliced
1/2 cup cabbage, shredded
10 - 12 green beans, cut into french style
salt to taste
1 tbsp Light, low sodium Soy Sauce
1 tbsp tomato ketchup

Freshly crushed black pepper
Chili sauce
green-chilies & vinegar

1. Cook the noodles according to the packet instructions. Set aside.
2. Heat oil in a wok.
3. Add minced ginger-garlic , onions and vegetables. Saute on a high flame till they are cooked but still crunchy.
4. Sprinkle salt and pepper to taste.
5. Add soy sauce, tomato ketchup and vinegar.
6. Add the noodles & tofu cubes.
7. Mix everything together.
8. Serve hot with chili sauce, green chilies in vinegar & crushed black pepper.

Note -
1. Soy sauce already has salt so add salt sparingly.
2. You can shallow fry or bake tofu cubes before adding to the noodles.

This post is my entry to Bindiya's Favorite foods: Chinese Food.


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