Hakka noodles with stir-fried vegetables and soft-cooked eggs

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

Hakka noodles with stir-fried vegetables and soft-cooked eggs

Hakka noodles with stir-fried vegetables and soft-cooked eggs

Dairy-Free, Vegetarian, <600 Calories

2 Servings, 490 Calories/Serving

20 Minutes

Ditch the instant ramen for this fresh and healthy take on East Indian Hakka noodles. Just combine fresh ramen with crisp-tender veggies, soft-cooked eggs, and your choice of protein for a tasty grown-up dinner. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 6 ounces Moon Noodles fresh ramen
  • 2 eggs
  • Your choice of additional protein (optional)
  • ¼ pound organic sweet mini peppers
  • 6 ounces organic green beans
  • 6 organic scallions
  • 3 ounces organic shredded green or other cabbage
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - rice vinegar - garlic - ginger)
  • 1 tablespoon ketchup
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 490, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 870mg (38% DV), Total Carb. 64g (23% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 23g
Contains: Eggs, Wheat, Soybeans, Sesame (sesame)

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


Cook the ramen and eggs

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Using a slotted spoon or tongs, transfer the ramen to a colander and rinse with cold water. Keep the water boiling for the eggs.

Fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the ramen and eggs are cooking, prepare your additional protein, if using, and the vegetables.


Prep any additional protein

  • Diced chicken or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.


Prep the vegetables

  • Remove the stems and seeds from the sweet mini peppers; cut the peppers lengthwise into quarters.
  • Trim the stem ends from the green beans if needed; cut the beans on the diagonal into 1-inch lengths.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate.


Cook any additional protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your additional protein and cook, stirring occasionally, until lightly browned and just cooked through, 4 to 6 minutes for jumbo shrimp, steak, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan.


Cook the vegetables

In the same pan used for your additional protein, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the sweet mini peppers, green beans, and light parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the cabbage and cook until starting to wilt, 1 to 2 minutes.


Finish the dish

  • Cut the eggs in half lengthwise and season with salt and pepper.

To the pan with the vegetables, stir in the stir-fry blend, ketchup, and as much sambal oelek as you like and cook over medium heat until the vegetables are coated and the sauce is heated through, about 1 minute. Stir in the ramen and any additional protein and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper. 


Transfer the noodle stir-fry to individual bowls. Top with the eggs, garnish with the dark green parts of the scallions, and serve any remaining sambal oelek on the side. 

Kids Can!
  • Fill a pot with water for the ramen and eggs. 
  • Fill a bowl with ice water.
  • Peel the eggs.
  • Garnish with the scallions.