Here’s a quick and easy egg hakka noodles recipe, a delicious and authentic Indo-Chinese dish. This flavorful egg noodles recipe is made with hakka noodles stir-fried with eggs, sauces, and vegetables. Learn to make this restaurant-worthy dish in just 30 minutes with step-by-step photos and a recipe video. Perfect for a busy weeknight.
Have you tried making egg hakka noodles? It's a simple yet delicious Chinese dish that's easy to prepare at home. Enjoy the perfect blend of spicy, tangy, and sweet flavors in this quick and satisfying stir-fried egg noodles recipe.
Let me tell you, homemade egg Hakka noodles are way healthier than ordering at Chinese restaurants or street stalls. By preparing these Hakka-style egg noodles at home, you can control the quantity of oil and sauces, ensuring a meal that's both delicious and nutritious. Similar stir-fried noodle recipes that you will love are our Chicken Hakka Noodles, Vegetable Lo Mein, and Chicken Chow Mein.
About this recipe
This egg Hakka noodles is a family favorite. While the vegetables provide fiber and other minerals, the noodles provide carbohydrates that give you energy. Not to be overlooked, are eggs, which are an excellent source of protein. This noodle dish is quite filling and cozy and works well for lunch or dinner.
Hakka Noodles with eggs are a versatile dish that can be adapted to various tastes and dietary preferences. It's a simple yet flavorful combination of noodles, eggs, and vegetables stir-fried in a flavorful sauce. The noodles can be substituted with Ramen, wheat noodles, or instant noodles. Additionally, you can add other vegetables like broccoli, or mushrooms. The sauce can be adjusted to be spicy, mild, or even sweet, making it as per your family preference.
You can make hakka noodles ahead of time and store them in the refrigerator. They will stay good for 2 days. With a bit of meal prep, like chopping vegetables and boiling noodles in advance, you can make these Indo-Chinese Egg Hakka Noodles in less than 15 minutes.
You may also like these other popular Indo-Chinese recipes from this website
- Chili Chicken Gravy
- Chicken Manchurian
- Gobi Manchurian
- Chicken Manchow Soup
- Dry Chilli Chicken
- Veg Momos
Watch how to make it
Ingredients Notes
Egg noodles are a quick and easy dinner recipe made with pantry staple ingredients. With its simple preparation and bold flavors, it's no wonder why this classic Chinese recipe has gained so much popularity. You can make it with shrimp or chicken like this Chicken Hakka Noodles. Here's what you will need to make the Egg Hakka Noodles recipe.
- Eggs - I used 2 raw eggs to make this easy egg noodles recipe.
- Noodles - I have used egg Hakka noodles to make it. You can substitute it with Veg Hakka noodles, Egg noodles, Ramen, or instant noodles.
- Vegetables - I have used bell peppers, cabbage, carrots, onions, and spring onion greens. You can add any veggies of your choice like steamed broccoli or mushroom.
- Ginger & Garlic - Basics of an Indo-Chinese dish. Together, ginger and garlic can create a harmonious balance of flavors essential for Indo-Chinese cuisine.
- Sauces - I have used simple soy sauce, tomato ketchup, and rice wine vinegar. Substitute tomato ketchup with sweet chili sauce or Sriracha.
- Flavoring - Salt & crushed black pepper.
- Oil - I use sunflower oil. You can substitute it with any neutral-flavored cooking oil with a higher smoke point.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Egg Hakka Noodles Recipe with step by step photos
Preparations to make Egg Noodles
1) Cook egg noodles: Boil 6-7 cups of water in a large pot. Add salt and noodles. Cook the noodles according to the time indicated on the package. Drain the noodles in a colander. Rinse them with cold water. Add 1 teaspoon of oil and toss. Set them aside.
2) Prep your ingredients: Chop the vegetables and set them aside. Have all the sauces and spices ready before you start cooking.
Making the Egg Hakka Noodles
1) Whisk eggs: In a small bowl, beat two eggs with salt and pepper. Set aside.
2) Scramble eggs: Heat 2 teaspoons of oil in a skillet over medium-high heat. Pour the egg mixture into the skillet and scramble the eggs. Remove the scrambled eggs to a plate.
3) Stir-fry the aromatics: In the same skillet, add 2 teaspoons of oil and increase the heat to high. Add ginger and garlic. Stir-fry them for 30 seconds. Add onions and cook them until they are translucent. This may take 1-2 minutes.
4) Stir-fry vegetables: Add the cabbage, carrots, and bell peppers to the pan. Stir-fry them for 3 minutes.
5) Add sauces and seasonings: Next, add salt, black pepper powder, soy sauce, tomato sauce, vinegar, and scrambled eggs. Stir to combine everything thoroughly.
6) Toss everything to combine: Add cooked egg noodles to the pan. Toss to combine with the sauce and vegetables. Taste and adjust the seasoning. Finally, add the spring onion greens, toss, and remove from heat. Serve hot and enjoy.
Tips to make Best Stir-Fried Egg Hakka Noodles
- Cook egg noodles as per the instructions given on the package. Overcooked or mushy noodles can spoil the entire dish. It is always good to cook the noodles 1 minute less than the specified time. For example- If the instructions on the packet are to cook noodles for 8 minutes then cook them for 7 minutes and then drain off the excess water.
- Drain the egg noodles on a colander and rinse them with cold water. It will immediately stop the cooking process. Then toss egg noodles with 1 teaspoon of oil. This will make the noodles non-sticky.
- Thinly slice the vegetables so that they cook faster. Do not overcook the vegetables. They should be soft but retain a slight crunch in them.
- It is important to make the Hakka noodles on high heat. This ensures that everything gets cooked evenly and that the veggies and noodles are crispy.
- You can add green chilies to the dish. I avoided using green chilies because I was making them for kids.
- All the sauces especially soy sauce have salt in them. Take care while adding salt to the recipe.
- Easy for Meal Preparation - Chop the vegetables in advance and store them in the refrigerator. Stays good for 4-5 days. Similarly, cook egg noodles and store them in the refrigerator. These cooked noodles stay good for 2 days. When needed, just toss them together with the sauces and spices and the Egg noodles are ready within 5 minutes.
Frequently Asked Questions
Hakka noodles are typically thicker and have a chewier texture compared to regular noodles. They are often used in stir-fried dishes like egg Hakka noodles or chicken Hakka noodles.
The main ingredients in this Hakka style egg noodles are Hakka noodles, eggs, vegetables (such as cabbage, carrots, and bell peppers), and a savory sauce made with soy sauce, and other seasonings.
To prevent sticking, rinse the cooked noodles with cold water after draining them. This helps to remove excess starch. Also, I like to add a teaspoon of oil and toss the noodles.
Chinese immigrants arrived in Calcutta in search of better prospects, and this is where the iconic Indo-Chinese cuisine Hakka Noodles initially came from. They created a distinctive fusion by modifying their traditional Chinese food to suit Indian tastes. Indo-Chinese food blends the tastes of China and India by utilizing Chinese cooking methods and sauces with Indian seasonings and tastes.
Storage & Reheating
- Leftover egg hakka noodles can be transferred to an airtight container. Keep it in the refrigerator. Stays good for 2 days.
- To reheat, sprinkle some water over it and warm it in the microwave.
- Do not store it in the freezer. The veggies will become soggy once thawed.
Egg Noodles Variations
- Make Vegetable Hakka Noodles - Do not add eggs to the recipe.
- Make Chicken Hakka Noodles.
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Related Recipes
Recipe Card
Egg Hakka Noodles Recipe
Equipment
- 1 Heavy bottom skillet or Wok
Ingredients
To make scrambled eggs
- 2 eggs
- salt to taste
- ½ teaspoon crushed black pepper
- 2 teaspoon oil
To cook noodles
- 200- gram egg Hakka noodles or use Ramen noodles
- salt
- 6 cups water
To make egg Hakka noodles
- 2 teaspoon oil
- 1 teaspoon finely chopped garlic
- ½ teaspoon finely chopped ginger
- 1 thinly sliced onion
- ½ cup shredded cabbage
- ¼ cup carrots julienne
- ¼ cup thinly sliced red bell pepper
- ¼ cup thinly sliced yellow bell pepper
- ¼ cup thinly sliced green bell pepper
- ¼ teaspoon salt
- ½ teaspoon crushed black pepper
- 1 tablespoon soy sauce
- 2 tablespoon tomato ketchup or Sriracha or any hot sauce
- 1 teaspoon rice vinegar
- spring onion greens (or scallions)
Instructions
Preparations
- Cook egg noodles: Boil 6-7 cups of water in a large pot. Add salt and noodles. Cook the noodles according to the time indicated on the package. Drain the noodles in a colander. Rinse them with cold water. Add 1 teaspoon of oil and toss. Set them aside.
- Prep your ingredients: Chop the vegetables and set them aside. Have all the sauces and spices ready before you start cooking.
Making the Egg Hakka Noodles Recipe
- Whisk eggs: In a small bowl, beat two eggs with salt and pepper. Set aside.
- Scramble eggs: Heat 2 teaspoons of oil in a skillet over medium-high heat. Pour the egg mixture into the skillet and scramble the eggs. Remove the scrambled eggs to a plate.
- Stir-fry the aromatics: In the same skillet, add 2 teaspoons of oil and increase the heat to high. Add ginger and garlic. Stir-fry them for 30 seconds. Add onions and cook them until they are translucent. This may take 1-2 minutes.
- Stir-fry vegetables: Add the cabbage, carrots, and bell peppers to the pan. Stir-fry them for 3 minutes.
- Add sauces and seasonings: Next, add salt, black pepper powder, soy sauce, tomato ketchup, vinegar, and scrambled eggs. Stir to combine everything thoroughly.
- Toss everything to combine: Add cooked egg noodles to the pan. Toss to combine with the sauce and vegetables. Taste and adjust the seasoning. Finally, add the spring onion greens, toss, and remove from heat. Serve hot and enjoy.
Video
Notes
- Cook egg noodles as per the instructions given on the package. Overcooked or mushy noodles can spoil the entire dish. It is always good to cook the noodles 1 minute less than the specified time. For example- If the instructions on the packet are to cook noodles for 8 minutes then cook them for 7 minutes and then drain off the excess water.
- Drain the egg noodles on a colander and then rinse them with cold water. It will immediately stop the cooking process. Then toss it with 1 teaspoon oil. It will keep the noodles separate.
- Thinly slice the vegetables so that they cook faster.
- Do not overcook the vegetables. They should be soft but remain a crunch in them.
- It is important to make the Hakka noodles with eggs on high heat. This ensures that everything gets cooked evenly and the veggies retain the crunch in them.
- You can add green chilies to this Indo- Chinese noodle dish. I avoid using green chilies for kids.
- All the sauces especially soy sauce have salt in them. Take care while adding salt to this stir-fry egg noodle recipe.
- Easy for Meal Preparation - Chop the vegetables in advance and store them in the refrigerator. Stays good for 4-5 days. Similarly, cook egg noodles and store them in the refrigerator. When needed just toss them together with the sauces and spices and Hakka noodles are ready within 5 minutes.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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