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Hakka Noodles

Hakka Noodles Recipe

  • 8 ounces fresh or dried fettuccini-type egg noodles (available in Asian markets)
  • ¼ cup tomato ketchup
  • ¼ cup soy sauce
  • 1 tablespoon malt or cider vinegar
  • 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika
  • ½ teaspoon coarse kosher or sea salt
  • 2 tablespoons canola oil
  • 4 ounces Doodh Paneer, cut into thin strips
  • 1 cup cut-up cauliflower florets (2-inch florets)
  • 1 large carrot, peeled, ends trimmed, thinly sliced crosswise
  • 4 medium-size cloves garlic, finely chopped
  • ½ cup finely chopped fresh cilantro leaves and tender stems (see Notes)
  • 1 large tomato, cored and cut into ½-inch cubes
  • 4 scallions (green tops and white bulbs), cut into 1-inch lengths
  • 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)
  • 1 cup bean sprouts
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 349kcal (17%)
Total Fat 10g (15%)
Saturated Fat 1g (6%)
Cholesterol 48mg (16%)
Total Carbohydrate 54g
Dietary Fiber 5g
Sugars 9g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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