Crispy fried boiled eggs tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A perfect appetizer that's packed with flavor and ready in under 40 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pieces
413cal
16gprotein
28gcarbs
27g
Ingredients
8 large Eggs
4 tbsp All-Purpose Flour
4 tbsp Corn Starch
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
A classic Indo-Chinese stir-fry featuring tender chicken strips, crisp vegetables, and springy noodles tossed in a savory and tangy sauce. This street-food favorite is quick, easy, and perfect for a weeknight dinner.
Perfectly spiced Chilli Egg Dry with aromatic Chicken Hakka Noodles – a protein-rich feast!
This indo_chinese dish is perfect for lunch. With 867.62 calories and 44.74g of protein per serving, it's a nutritious choice for your meal plan.
fat
Sesame Oil
(For the sauce, can use vegetable oil)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Carefully peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
2
Make the Batter
In a medium mixing bowl, whisk together the all-purpose flour, corn starch, ginger garlic paste, Kashmiri red chilli powder, 1/2 tsp of black pepper powder, and 1/2 tsp of salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3
Fry the Eggs
Heat 2 cups of vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried eggs and place them on a wire rack to drain excess oil.
4
Prepare the Chilli Sauce
In a large wok or skillet, heat 1 tbsp of sesame oil over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crisp-tender.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
Stir everything well to combine and let the sauce simmer for 1 minute until it slightly thickens.
5
Combine and Serve
Add the crispy fried egg halves to the wok with the prepared sauce.
Gently toss to coat the eggs evenly with the sauce. Be careful not to break the eggs or make the coating soggy by over-mixing.
Turn off the heat, garnish with freshly chopped spring onion greens.
Serve immediately as a hot and crispy appetizer.
455cal
29gprotein
51gcarbs
15gfat
Ingredients
200 g Hakka Noodles
250 g Boneless Chicken Breast (Cut into thin 2-inch strips)
1 tbsp Corn Starch
3 tbsp Soy Sauce (Divided use)
0.25 tsp Black Pepper Powder
3 tbsp Vegetable Oil (Divided use)
5 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chilies (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Carrot (Julienned)
1 medium Capsicum (Julienned (any color))
1 cup Cabbage (Shredded)
1 tbsp Red Chili Sauce (e.g., Sriracha)
1 tbsp Rice Vinegar
0.5 tsp Sugar
1 tsp Salt (For boiling noodles)
0.5 tsp White Pepper Powder
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Noodles, Chicken, and Sauce
Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tbsp corn starch, and 1/4 tsp black pepper powder. Mix well and let it marinate for 10-15 minutes.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, rice vinegar, sugar, 1/2 tsp salt, and 1/2 tsp white pepper powder. Set this sauce mixture aside.
2
Cook the Chicken
Heat 1.5 tbsp of oil in a large wok or skillet over high heat until it shimmers.
Carefully add the marinated chicken in a single layer. Stir-fry for 4-5 minutes, or until it's cooked through, golden brown, and has an internal temperature of 165°F (74°C).
Remove the cooked chicken from the wok and set it aside on a plate.
In the same wok, add the remaining 1.5 tbsp of oil. Once hot, add the minced garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions and stir-fry for 1-2 minutes until they turn translucent.
Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
4
Combine and Finish the Noodles
Add the shredded cabbage to the wok and stir-fry for another minute until it just begins to wilt.
Return the cooked chicken to the wok, followed by the boiled noodles.
Pour the prepared sauce mixture over everything.
Using two spatulas or tongs, toss everything together vigorously on high heat for 2-3 minutes, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and heated through.
5
Garnish and Serve
Turn off the heat. Add the chopped spring onion greens and give it a final toss.
Serve the Chicken Hakka Noodles immediately, piping hot.
