Hakka noodles with braised tofu and stir-fried vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hakka noodles with braised tofu and stir-fried vegetables

Speedy Stir-Fry

Hakka noodles with braised tofu and stir-fried vegetables

Gluten-Free Friendly, Dairy-Free, Vegetarian, <600 Calories

2 Servings, 530 Calories/Serving

30–39 Minutes

Hakka noodles are a cousin of chow mein; our lightened version makes for a fast and easy vegetarian dish the whole family will love.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce dried shiitake mushrooms
  • 7 ounces glass (mung bean) noodles
  • 1 or 2 celery ribs
  • 1 red bell pepper
  • 1 wedge green cabbage (about ½ pound)
  • ½ pound Hodo Soy braised tofu
  • 6 scallions
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 10 ounces broccoli slaw
  • 3½ ounces shredded carrots
  • 2 ounces mung bean sprouts
  • 1 tablespoon sambal oelek (optional)
Chef's Tip
If the cooked noodles start to clump, rinse them again with cold water to separate them.

Nutrition per serving

Calories 530, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 840mg (37% DV), Total Carb. 72g (26% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the glass noodles.

2

Soak the glass noodles

Bring a medium sauce pot of water to a boil. Remove from the heat, add the glass noodles, and soak until just tender, 3 to 5 minutes. Drain and rinse with cold water.
While the water heats and the noodles soak, prepare the stir-fry.

3

Prep the remaining stir-fry ingredients

  • Trim the ends from the celery; cut the celery on the diagonal into ¼-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ¼-inch-wide strips.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Coarsely crumble or cut the tofu into ½-inch pieces.
  • Using a slotted spoon or fork, transfer the mushrooms to a cutting board to cool slightly. Discard the stems and soaking liquid; thinly slice the mushroom caps.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
  • Measure out 2 tablespoons stir-fry blend for cooking the vegetables; set aside the rest for the noodles.

4

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the celery, bell pepper, broccoli slaw, and carrots and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the cabbage, tofu, and mushrooms, plus 1 tablespoon more oil, if dry, and cook, stirring occasionally, until the cabbage starts to soften, 3 to 4 minutes. Stir in the whites parts of the scallions and the mung bean sprouts and cook until the scallions start to soften, 1 to 2 minutes. Stir in 2 tablespoons stir-fry blend and cook until fragrant, about 1 minute. Transfer the vegetables to a large bowl. Do not clean the pan.

5

Warm the noodles; finish the dish

In the same pan used for the vegetables, stir together the noodles and remaining stir-fry blend and cook over medium heat until warmed through, 1 to 2 minutes. Transfer to the bowl with the vegetables and toss to combine.

Serve

Transfer the stir-fry to individual bowls. Garnish with the green parts of the scallions, top with as much sambal oelek as you like, and serve.
Kids Can!
  • Rinse the noodles.
  • Crumble the tofu.
  • Measure out the stir-fry blend.
  • Toss the vegetables with the noodles.
  • Sprinkle the stir-fry with the scallions.
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