Egg Noodles Recipe

Introduction

Egg Noodles are a quick and flavorful dish perfect for any meal. Combining tender noodles with crunchy vegetables and scrambled eggs, this recipe offers a delicious balance of textures and tastes. It’s ideal for home cooks seeking a satisfying and easy-to-make noodle dish.

Ingredients

• 150 gms Hakka noodles
• 3 eggs
• 1/4 cup onion, sliced
• 1/2 cup carrot, sliced
• 1/2 cup capsicum, sliced
• 3/4 cup cabbage, chopped
• 1 teaspoon soya sauce
• 1 teaspoon vinegar
• 1/2 teaspoon red chilli sauce
• 1/2 teaspoon green chilli sauce
• 1 teaspoon pepper powder (plus more as needed)
• 2 tablespoons oil (plus more if needed)
• 2 teaspoons garlic, finely chopped
• 1 teaspoon spring onion (white part)
• 1 tablespoon spring onion (green part)
• Salt to taste

Instructions

1. Step 1: Bring 4 cups of water to a boil with salt and a little oil. Add the Hakka noodles broken into halves.
2. Step 2: Cook the noodles until just al dente—slightly soft but not mushy, about 5 minutes or as per package instructions.
3. Step 3: Drain the noodles and rinse with cold water to remove excess starch and stop further cooking. Toss with a little oil to prevent sticking and set aside.
4. Step 4: In a wok, heat oil and scramble the eggs with a pinch of salt and pepper. Transfer scrambled eggs to a plate and set aside.
5. Step 5: In the same wok, heat 2 teaspoons of oil. Add the chopped garlic and white part of the spring onion. Sauté for 2 minutes.
6. Step 6: Add the sliced onion, carrot, capsicum, and chopped cabbage. Stir-fry on medium-high heat for 2 minutes, keeping the vegetables crunchy.
7. Step 7: Increase heat to high. Add soya sauce, green chilli sauce, red chilli sauce, pepper powder, vinegar, salt, and optionally 1/2 teaspoon sugar. Toss quickly to coat the vegetables evenly.
8. Step 8: Add the cooked noodles along with the green part of the spring onion. Mix well using two ladles for ease.
9. Step 9: Toss the noodles vigorously on high heat. If possible, toss the wok to get a mild smoky flavor, similar to restaurant-style egg noodles.
10. Step 10: Add the scrambled eggs back to the wok and toss gently to combine. Serve hot.

Tips & Variations

• Use fresh vegetables and slice them thinly for quick cooking and better texture.
• Adjust the level of chilli sauces to suit your spice preference.
• For extra protein, add cooked chicken or shrimp along with the eggs.
• Use sesame oil instead of regular oil for a nuttier flavor.

Storage

Store leftover egg noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or in the microwave, stirring occasionally to heat evenly. Avoid overheating to keep the noodles from becoming dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute Hakka noodles with other types like chow mein, egg noodles, or even spaghetti in a pinch. Cooking times may vary slightly.

How can I make egg noodles vegetarian?

Simply omit the eggs and add tofu or extra vegetables for protein. You can also use vegetarian sauces to keep the dish fully plant-based.

Egg Noodles Recipe

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★★★★★

4.8 from 67 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 3 servings 1x

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Description

A delicious and colorful Egg Noodles recipe featuring hakka noodles stir-fried with scrambled eggs, crisp vegetables, and a flavorful blend of soy sauce, vinegar, and chili sauces. Perfect for a quick and satisfying meal with a delightful smoky aroma achieved by tossing the noodles in a hot wok.

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Ingredients

Scale 1x2x3x

For the Noodles

• 150 g hakka noodles
• Salt, to taste
• 2 tablespoon oil (to prevent sticking)

For the Eggs

• 3 eggs
• Salt, to taste
• Pepper powder, as needed
• 2 tablespoon oil

For the Vegetables & Sauce

• 1/4 cup onion, sliced
• 1/2 cup carrot, sliced
• 1/2 cup capsicum, sliced
• 3/4 cup cabbage, sliced
• 1 teaspoon soya sauce
• 1 teaspoon vinegar
• 1/2 teaspoon red chilli sauce
• 1/2 teaspoon green chilli sauce
• 1 teaspoon pepper powder (plus as needed)
• 2 teaspoon garlic, finely chopped
• 1 teaspoon spring onion (white part)
• 1 tablespoon spring onion (green part)
• Salt, to taste
• Optional: 1/2 teaspoon sugar

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Instructions

1. Boil the noodles: Bring 4 cups of water to a boil along with salt and a little oil to prevent sticking. Add the hakka noodles broken into halves. Cook until they are al dente, about 5 minutes or as per package instructions, ensuring the noodles are soft but not mushy.
2. Drain and rinse: Drain the cooked noodles and rinse them under cold water to remove excess starch and stop further cooking. Toss with a bit of oil to prevent sticking and set aside.
3. Scramble the eggs: Heat oil in a wok, add the eggs along with salt and pepper, scramble well until cooked through. Transfer the scrambled eggs to a plate and set aside.
4. Sauté aromatics: In the same wok, add finely chopped garlic and the white part of spring onions. Sauté over medium heat for about 2 minutes until fragrant.
5. Cook vegetables: Add sliced onions, carrots, capsicum, and cabbage to the wok. Stir-fry on medium-high heat for 2 minutes, keeping the vegetables crunchy.
6. Add sauces and seasonings: Increase heat to high and add soya sauce, green chilli sauce, red chilli sauce, pepper powder, vinegar, salt, and optional sugar. Toss quickly to coat the vegetables evenly.
7. Combine noodles and spring onions: Add the cooked noodles along with the green part of the spring onions. Mix well using two ladles to combine thoroughly.
8. Toss for smoky flavor: Toss the noodles and vegetables vigorously on high flame. If possible, lift and toss the wok to give a mild smoky flavor, mimicking restaurant-style stir-fry. Be careful if the wok is heavy.
9. Add scrambled eggs: Return the scrambled eggs to the wok and toss everything together to combine evenly.
10. Serve: Your flavorful egg noodles are now ready to be served hot.

Notes

• Cook noodles to al dente to avoid mushiness when stir-frying.
• Rinsing the noodles with cold water after boiling prevents them from sticking.
• Use high heat for quick stir-frying to keep vegetables crunchy.
• Adjust chili sauces according to your spice preference.
• The tossing technique in the wok adds an authentic smoky flavor.
• Optional addition of sugar balances the sauce’s tanginess.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese-Indian Fusion

Keywords: Egg Noodles, Hakka Noodles, Stir Fry Noodles, Quick Dinner, Vegetable Egg Noodles, Indo-Chinese Recipe