A delicious Indo-Chinese dish where crispy fried boiled eggs are tossed in a savory, spicy, and slightly tangy gravy. Perfect with fried rice or hakka noodles for a quick and satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup(One serving is approximately 1 cup of gravy with 2 eggs.)
333cal
15gprotein
16gcarbs
23g
Ingredients
8 piece Egg (large)
0.25 cup Vegetable Oil (for frying and gravy)
1 inch Ginger (finely chopped)
6 clove Garlic (finely chopped)
3 piece Green Chilli (slit lengthwise)
1 medium Onion (cut into 1-inch cubes, layers separated)
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Creamy, perfectly spiced Chilli Egg Gravy with energy-giving Hakka Noodles. A protein-packed comfort food!
This indo_chinese dish is perfect for lunch. With 702.79 calories and 26.74g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(adjust to taste)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
2 tbsp Cornflour (for slurry)
1.75 cup Water (1.5 cups for gravy, 0.25 cup for slurry)
0.75 tsp Salt (adjust to taste, as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground preferred)
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Immediately transfer the eggs to an ice bath to cool them down. Once cool, peel the eggs and pat them completely dry.
Heat 1/4 cup of oil in a wok or deep pan over medium-high heat. Carefully add the boiled eggs and shallow fry for 3-4 minutes, turning occasionally, until the outer layer is golden brown and slightly blistered. This gives them a chewy texture.
Remove the fried eggs with a slotted spoon and set aside on a plate.
2
Sauté Aromatics and Vegetables
In the same wok, retain about 2 tablespoons of oil and discard any excess. Keep the heat on high.
Add the finely chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until they become fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still crisp and crunchy.
3
Prepare the Gravy
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, and tomato ketchup to the wok. Stir well.
Season with salt, black pepper powder, and sugar. Mix everything and cook for 1 minute until the sauces are well combined.
Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
4
Thicken the Sauce and Finish
In a small bowl, mix 2 tablespoons of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. This prevents lumps from forming.
Continue to cook and stir for 2-3 minutes until the gravy thickens and becomes glossy.
Gently slide the fried eggs back into the gravy. Simmer for 1-2 minutes, coating the eggs well with the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve hot.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
