What You Will Need

Made with
Lee Kum Kee products

How to make it

Gently toss the tofu in half the Lee Kum Kee Light Soy Sauce. Drain and dredge in flour dusting off the excess. Heat the oil and fry the tofu until golden brown. Remove and set aside.
Add the chilies, garlic and ginger and fry for 30 seconds before stirring in the red capsicum, carrot and white cabbage.
After 5 minutes add the Lee Kum Kee Chiu Chow Chili Oil, Lee Kum Kee Chili Garlic Sauce and the remaining Lee Kum Kee Light Soy Sauce and stir well.
Add the cooked hakka noodles and gently toss together being careful not the break them up. Sprinkle in the beansprouts and the spring onion greens and cook for 30 seconds.
Taste and adjust the seasoning with more soy sauce if you prefer it salty, or sugar if you prefer it sweet.
Add the reserved tofu, toss together and serve sprinkled with the spring onion greens.