Hakka Noodles + Tuna Cakes + Raw Spinach + Aioli

Hakka noodles + Tuna Cakes + Aioli + raw spinach

Ingredients

Hakka Noodles

• 1 red pepper
• 1 small onion
• 2 small carrots
• 10.6 OZ of egg Hakka noodles (2 packs)
• 2 tablespoon sesame oil
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 2 tablespoon green chili sauce (1 tablespoon for mild)
• 2 tablespoon fish sauce
• 1 teaspoon of dried basil for garnish

Sauce + Egg Hakka Noodles

Tuna Cakes

• 5oz can of wild tuna
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of chili flakes
• 1 teaspoon of chives
• 1/2 cup of breadcrumbs
• 3 tablespoons of grapeseed oil

Spices for Tuna cakes

Sides — Aioli & Spinach

• 2 handfuls of raw spinach
• 1/8th cup mayonnaise
• 2 tablespoons of Sriracha sauce (1 tablespoon for mild)

Steps

• Warm up 2 tablespoons of grapeseed oil in a skillet.
• Mix 5oz can of tuna + 1 teaspoon of onion powder + 1 teaspoon of garlic powder + 1 teaspoon of chili flakes + 1 teaspoon of chives + 1/2 cup of breadcrumbs in a bowl + 1 tablespoon of grapeseed oil in a bowl.

Tuna cakes mix

• Shape them in balls and flatten the top and transfer to the skillet like below.

Fry the cakes in grapeseed oil

• Flip as they fry. Cover the pan with a lid to speed up the process. The whole process takes 10 minutes.
• Meanwhile, prep the veggies. Slice the red pepper + a small onion + 2 small carrots length wise.

• Remove the fried tuna cakes from the skillet and set aside. Clean the skillet or in another one warm up 2 tablespoons of sesame oil. Sauté the chopped veggies in it.
• Simultaneously, boil up 4 cups of water for the noodles with 1/2 teaspoon of salt.
• Add 2 tablespoons of rice vinegar + 2 tablespoons of green chili sauce + 2 tablespoons of soy sauce + 2 tablespoons of fish sauce to the sautéing veggies in the skillet.

Sauté the veggies

• Add the two packs of egg Hakka noodles into the boiling water. Let the noodles cook for 5–7 minutes.

Boil the noodles in salted water

• Strain the noodles post 7 minutes and add them to the skillet. Use tongs to toss them well with the veggies and sauces in the skillet. Set the skillet for 5–7 minutes so that water evaporates and the noodles don’t stick.

Use tongs to toss the veggies and noodles

• Meanwhile, prepare Aioli by mixing 1/8th cup of mayonnaise + 2 tablespoons of Sriracha sauce.
• Garnish the noodles with dried basil and serve with tuna cakes, Aioli and raw spinach for a complete meal.

A complete meal

This recipe serves four.