Egg Hakka Noodles Recipe
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.
Servings: 4 people
Calories: 260kcal
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
Calories: 260kcal