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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add scrambled eggs: Return the scrambled eggs to the wok and toss everything together to combine evenly.
- 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
