Margarita's International Recipes


Singapore-Style Hakka Noodles

Singapore-Style Hakka Noodles

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I can make no claims that this recipe for Hakka noodles is authentic - I got it from Hello Fresh, after all. But there are Hakka populations throughout the world and they may very well prepare this dish as such in Singapore.

I made this dish specially for my vegan daughter and she was very pleased with it. She actually asked me to make it again.

Even though I'm sure the recipe has been modified from whatever it's eaten in Singapore, I did a couple of modifications myself. First, I used Taiwanese wheat noodles instead of Hakka noodles - the store where we shopped just didn't have the latter. These were quick-cook noodles, however, so I'm sure they weren't that different. Second, I didn't have chili-garlic sauce, so I used chili sauce and added a couple of minced garlic cloves.

Singapore-Style Hakka Noodles


  • 8 oz extra firm tofu
  • 3 Tbsp oil, divided
  • salt & pepper to taste
  • 1 zucchini, sliced into 1/2"-wide half moons
  • 1 large carrot, julienned
  • 1 cup frozen peas
  • 1 tsp curry powder
  • 4" ginger root, peeled and minced
  • 8 oz Hakka noodles
  • 1 Tbsp soy sauce
  • 1 Tbsp chili-garlic sauce
  • 2 Tbsp chopped chives


Press tofu and cut into squares.

Put a pot of water to boil.

Heat a wok or skillet over medium-high heat. Add 2 Tbsp. oil and, when hot, add the tofu. Brown on all sides, transfer to a plate and add salt and pepper to taste.

Add 1 Tbsp. oil to the same wok and return to medium-high heat. Add the zucchini and cook until soft, stirring occasionally, about 3-4'. Stir in the carrots, peas, curry powder and ginger. Cook until fragrant, stirring frequently, 2-4 minutes. Remove from heat.

Add noodles to the boiling water. Cook for 2 minutes, until al dente. Drain and rinse with cold water.

Add the noodles, tofu, soy sauce and chili garlic sauce to the wok. Return to medium-high heat and cook, stirring, until flavors combine, 1-2 minutes.

Add chives and serve.

Adapted from a Hello Frehrecipe

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