Egg Hakka noodles recipe with step-by-step photos and a recipe video. It is made with noodles stir-fried with eggs, sauces, and vegetables. Hakka noodles are a popular Indo-Chinese dish ordered at many Chinese restaurants and street stalls in India. A quick and easy egg noodles recipe made within 30 minutes.
Indo-Chinese dishes taste delicious and are quick and easy to make at home. It has all the beautiful flavors – spicy, tangy, and sweet.
These Chinese stir-fried egg Hakka noodles are way healthier than ordering takeouts. Similar stir-fried noodles recipes that you will love are our Chicken Hakka Noodles and Chicken Chow Mein.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make Indo-Chinese Egg Hakka Noodles. You can make it quickly within 30 minutes. Perfect for a busy weeknight meal.
Hakka Noodles came to India with Chinese immigrants, who came to India (Calcutta) for a better life. They opened Chinese restaurants that served Chinese dishes but the taste suit their Indian patrons.
This resulted in a new fusion cuisine called Indo-Chinese. Indo-Chinese refers to the combination of Indian cuisine and Chinese cuisine.
A combination of Indian and Chinese food & flavors. Actually, the cooking technique and sauces were Chinese and the flavors suit the Indian palate.
If you do some meal preparations like chopping the veggies in advance and boiling the noodles. You can make these egg noodles in less than 15 minutes.
You may also like these other popular Indo-Chinese recipes from this website
- Chili Chicken Gravy
- Chicken Manchurian
- Chicken Chow Mein
- Gobi Manchurian
- Chicken Manchow Soup
- Dry Chilli Chicken
- Veg Momos
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- Quick & easy to make – Egg noodles are a quick and easy recipe made with pantry staple ingredients. You can make these egg noodles within 30 minutes.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make-ahead recipe – You can make it ahead of time & store it in the refrigerator. Stays good for 2 days.
- Balanced flavor – This recipe is not too spicy. There is a perfect balance of sweet and savory flavor.
- Healthy – Compared to Chinese restaurants and street stalls, this egg noodles recipe is healthier. You can control the amount of oil and sauces that go into the recipe. Also, it is prepared in a clean and hygienic environment. There are carbs (noodles), fiber (vegetables), and protein (eggs) in this recipe.
Ingredients and Substitutions
- Eggs
- 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 – Bell pepper, cabbage, carrots, onions, and spring onion greens. You can add any veggies of your choice like steamed broccoli.
- Ginger & Garlic – Basics of an Indo-Chinese dish.
- Sauces – Soy sauce, tomato sauce, and rice wine vinegar. The sauce I have used is hot & sour tomato sauce. It gives a sweet and spicy kick to the taste buds. Substitute it with tomato ketchup. Or use Sriracha.
- Flavoring – Salt & crushed black pepper.
- Oil – I use sunflower oil. You can substitute it with any neutral flavored cooking oil. Make sure the oil you choose has a higher smoke point.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Expert Tips
- Cook 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.
- Keep all the sauces, veggies, and spices ready before you start stir-frying them.
- Drain the noodles on a colander and then rinse them with cold water. It will immediately stop the cooking process. Then toss it with 1 tsp 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 noodles and store them in the refrigerator. 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.
Step by step instructions with photos
Preparations
- Cook noodles – Boil 6-7 cups of water in a large pot. Add salt and noodles. Cook noodles as per the time instructed on the packet. Drain the noodles into a colander. Rinse it with cold water. Add 1 tsp oil & toss. Set it aside.
- Chop the vegetables & set them aside.
- Keep all the sauces and spices ready before you start cooking.
Making the Egg Hakka Noodles Recipe
- In a small bowl, beat 2 eggs with salt & pepper. Keep it aside. (images 1 and 2)
- Heat 2 tsp of oil in a skillet over medium-high heat.
- Pour the egg mixture into the skillet. Make scrambled eggs. Remove it to a plate. (images 3 and 4)
- In the same skillet, add 2 tsp oil, and increase the heat to high. Add ginger & garlic. Stir-fry it for 30 seconds. (image 5)
- Add onions and cook them until translucent. It may take 1-2 minutes. (image 6)
- Add the cabbage, carrots & bell peppers. Stir-fry it for 3 minutes. (images 7 and 8)
- Next, add salt, black pepper powder, soy sauce, tomato sauce, vinegar, and scrambled eggs. (image 9)
- Stir to combine everything well. (image 10)
- Add cooked noodles. Toss it to combine with the sauce and the vegetables. (image 11)
- Finally, add the spring onion greens, toss and remove from heat. (image 12)
- Serve hot and enjoy.
Storage suggestions
- Leftover egg noodles can be transferred to an airtight container. Keep it in the refrigerator. Stays good for 2 days.
- To serve, 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.
Variations that you can try
- Make Vegetable Hakka Noodles – Do not add eggs to the recipe.
- Make Chicken Hakka Noodles.
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Egg Hakka Noodles Recipe
Egg Hakka noodles recipe with step-by-step photos and a recipe video. It is made with noodles stir-fried with eggs, sauces, and vegetables. Hakka noodles are a popular Indo-Chinese dish ordered at many Chinese restaurants and street stalls in India. A quick and easy egg noodles recipe made within 30 minutes.
Servings 4 people
Calories 260kcal
Equipment
- Heavy bottom skillet or Wok
Ingredients
To make scrambled eggs
- 2 eggs
- salt to taste
- 1/2 tsp crushed black pepper
- 2 tsp oil
To cook noodles
- 200- gram egg Hakka noodles or use Hakka noodles
- salt
- 6 cups water
To make egg Hakka noodles
- 2 tsp oil
- 1 tsp garlic finely chopped
- 1/2 tsp ginger finely chopped
- 1 onion thinly sliced
- 1/2 cup cabbage shredded
- 1/4 cup carrots julienne
- 1/4 cup red bell pepper thinly sliced
- 1/4 cup yellow bell pepper thinly sliced
- 1/4 cup green bell pepper thinly sliced
- salt to taste
- 1/2 tsp black pepper crushed
- 1 tbsp soy sauce
- 2 tbsp tomato sauce spicy (or tomato ketchup)
- 1 tsp rice vinegar
- spring onion greens
Instructions
Preparations
- Cook noodles – Boil 6-7 cups of water in a large pot. Add salt and noodles. Cook noodles as per the time instructed on the packet. Drain the noodles to a colander. Rinse it with cold water. Add 1 tsp oil & toss. Set it aside.
- Chop the vegetables & set them aside.
- Keep all the sauces and spices ready before you start cooking.
Making the Egg Hakka Noodles Recipe
- In a small bowl, beat 2 eggs by adding salt & pepper. Keep it aside.
- Heat 2 tsp of oil in a skillet over medium-high heat.
- Pour the egg mixture into the skillet. Make scrambled eggs. Remove it on a plate.
- In the same skillet, add 2 tsp oil, increase the heat to high. Add ginger & garlic. Stir-fry it for 30 seconds.
- Add onions and cook it until translucent. It may take 1-2 minutes.
- Add the cabbage, carrots & bell peppers. Stir-fry it for 3 minutes.
- Next, add salt, black pepper powder, soy sauce, tomato sauce, vinegar, and scrambled eggs.
- Stir to combine everything well.
- Add cooked noodles. Toss it to combine with the sauce and the vegetables.
- Finally, add the spring onion greens, toss and remove from heat.
- Serve hot and enjoy.
Video
Notes
- Cook 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 noodles on a colander and then rinse them with cold water. It will immediately stop the cooking process. Then toss it with 1 tsp 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 on high heat. This ensures that everything gets cooked evenly and the veggies retain the crunch in them.
- You can add green chilies to the dish. I avoid using green chilies 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 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.
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