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)

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.


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

Wash produce before use


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.


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.


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.


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.


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.


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.