Hakka noodles recipe
Created by The Tesco Recipes team
Leftover meat from your Sunday roast or Christmas lunch? Here's a super-tasty, sweet and spicy noodle dish that turns leftovers into a delicious dinner in half an hour. Food writer, Mandy Thompson says "I use instant noodles to make it even quicker. Swap the pork for turkey, chicken, beef or even gammon if you like."
See method- Serves 2
- Takes 30 minutes
- 547 calories / serving
- Dairy-free
Ingredients
- 100g pack Hearty Food Co. curry flavour instant noodles
- 2 tsp sesame oil
- ½ tbsp vegetable oil
- 2 garlic cloves, finely chopped
- ½ tsp crushed chillies
- ½ onion, sliced
- 175g stir-fry vegetables (we used julienned carrots and thinly sliced mixed peppers)
- ¼ white cabbage, shredded
- 150g leftover pork or meat of your choice, cut into strips
- 3 tbsp light soy sauce
- 1 tsp ketchup
- ½-1 tbsp chilli sauce, to taste
- 1 spring onion, finely sliced, whites and greens separated
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Shop ingredientsEach serving contains
- Energy
- 2285kJ 547.0kcal
- Fat
- 23g
- Saturates
- 8g
- Salt
- 2.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 47.6gProtein 31.0gFibre 8.8g
Method
- Set aside the seasoning sachet, then cook the noodles to pack instructions. Drain, rinse, then drizzle with 1 tsp sesame oil. Set aside.
- Heat the vegetable oil in a wok or frying pan over a medium-high heat. Fry the garlic and crushed chillies for 30 secs, then add the onion, carrot and peppers and stir-fry for 4-5 mins until slightly softened.
- Add the cabbage and cook for 3-4 mins until the cabbage has started to soften slightly. Add the pork, along with the curry seasoning from the noodles, and stir-fry for 2 more mins. Stir in the soy sauce, ketchup, chilli sauce and the white part of the spring onion, stirring well to coat. Add the noodles, toss to coat in the sauce and cook for 2 mins further to heat through. Drizzle with the remaining sesame oil, toss again, then scatter with the green part of the spring onion to serve.
- See more Noodle recipes
