Indo-Chinese Style Vegetable Hakka Noodles

With Tofu & Chickpeas

The origin of Hakka noodles dates back to the days when Chinese people settled in Kolkata and developed a new cuisine by infusing Indian spices into Chinese noodles.

This recipe of vegetable Hakka noodles is rather simple to prepare and does not compromise on its flavor.

Make sure that you try it out. It’s super easy and inexpensive!

Vegetable Hakka Noodles

Nicole Kearsley
This Indo-Chinese cuisine inspired vegetable Hakka noodles is a favorite among kids and adults alike!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Asian, Chinese, Indian, Vegan
Servings 2 Servings


  • 1 package Tofu
  • 1 Ginger Fresh
  • 2 cloves Garlic
  • 1 Red Bell Pepper
  • 1 Onion
  • 4 ounces Savoy Cabbage
  • 1 bunch Fresh Cilantro
  • 2 tablespoons Tamari
  • 1 tablespoon Agave
  • 2 teaspoons Curry Powder
  • 1/2 can Chickpeas
  • 5 ounces Soba Noodles
  • 2 tablespoons Sesame Oil
  • 1 teaspoon Vegetable Oil
  • 1/2 teaspoon Salt To taste


  • Place a large pot of salted water on to boil for the soba noodles. Drain the tofu and cut into cubes. Peel and mince 1 tsp ginger. Peel and mince 2 cloves garlic. Deseed and slice the red bell pepper. Peel and slice the onion. Thinly slice the savoy cabbage. Roughly chop the cilantro.
  • In a medium bowl, whisk together the tamari, agave, and curry powder. Drain and rinse the chickpeas and set aside half for the BBQ Chickpea Burger. You will be left with half for this recipe.
  • Once the water is boiling, add the soba noodles and stir. Cook until just al dente, about 4 to 5 minutes. 
  • Drain and run under cold water to stop the cooking process. Toss the soba noodles with 1 tsp vegetable oil to prevent them from sticking.
  • Place a large nonstick skillet over medium-high heat and add just 1 tbsp sesame oil. Once hot, add the tofu and cook until crisp in places, about 3 to 4 minutes. 
  • Transfer the tofu to a plate and return the skillet to high heat with the remaining sesame oil. Add the ginger, garlic, sliced bell pepper, onion, and sliced savoy cabbage and cook, tossing occasionally, until the vegetables are softened, 3 to 5 minutes.
  • Add the cooked soba noodles, curry sauce, tofu, and chickpeas to the skillet. Gently toss the vegetable hakka noodles and cook until heated through, about 2 to 4 minutes.
  • Divide the vegetable hakka noodles between large plates. Sprinkle with chopped cilantro.


MORE TEXTURE: To add more texture you can use dry-fried tofu instead!
MORE FLAVOR: Simply double the tamari and agave!
SPICY OPTION: You can add chili sauce while adding tamari.
*VEGETABLE NOTE: After the veggies are added don’t overcook as the veggies will become very soft. The veggies should be crunchy, not soft.
**ON SAVOY CABBAGE: Savoy cabbage is simply napa cabbage.
***TAMARI OPTION: Use soy sauce instead of tamari.
****AGAVE OPTION: Use sugar instead of agave.
*****SERVING: This recipe yields 30 grams of protein for each serving.
Keyword plant based, vegan
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