Recipe for Hot Noodle Wok

6 | 25 Minutes | by Nirali Tanna

A one meal dish made using noodles, vegetables and flavored with tamarind, soy sauce, chili and lemon juice. This chinese style tangy dish is perfect for those cold winter nights.

Synonyms : Noodles and vegetables in a Chinese style sauce.

This recipe contains 257 Calories, 40 gms Carbohydrates, 10 gms Proteins, 6 gms Fats.


20 Minutes


10 Minutes


Pure Veg.

TOTAL Servings



  • 1 Cup Hakka Noodles (boiled)
  • ½ Cup Red Capsicum (chopped)
  • ½ Cup Yellow Capsicum (chopped)
  • ½ Cup Green Capsicum (Shimla Mirch) (chopped)
  • ½ Cup Babycorn (diagonally sliced)
  • ¾ Cup Tofu (cubed)
  • ½ Cup Carrots (गाजर) (sliced)
  • ½ Cup Onions (Pyaaz) (chopped)
  • 1 Tablespoon Garlic ( लहसुन) (finely chopped)
  • 1 Tablespoon Oil
  • ½ Cup Peanuts (coarsely crushed)
  • 3 Tablespoons Jaggery
  • 1 Tablespoon Tamarind (soaked in water and made into a paste)
  • 1 Teaspoon Soya Sauce
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Red Chili Powder
  • Salt to taste


  1. Combine the jaggery, tamarind water, soya sauce, lemon juice, red chili powder and salt in a small bowl. Mix well and keep aside.
  2. Heat the oil in a deep non-stick pan or a chinese wok. Add the onions, garlic and saute.
  3. Add the colored capsicum, babycorn and carrots. Mix well and cook on a high flame for 1 - 2 minutes while stirring continuously.
  4. Add the tofu and noodles. Mix well and cook for 1 - 2 minutes.
  5. Remove from the flame and add the above prepared seasoning mixture. Mix well.
  6. Serve hot garnished with peanuts.

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