A quick and fiery Indo-Chinese stir-fry featuring springy egg noodles, scrambled eggs, and crisp vegetables tossed in a savory garlic and chili sauce. Perfect for a weeknight dinner, it's a street-food favorite you can easily make at home in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
500cal
18gprotein
69gcarbs
17g
Ingredients
300 g Dried Egg Noodles (Hakka noodles work well)
1 tbsp Salt (For boiling noodles)
3 tbsp Vegetable Oil (Divided for cooking)
3 pcs Eggs (Large, lightly beaten)
10 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
Aromatic, perfectly spiced Chilli Garlic Egg Noodles
– a protein-packed, energy-giving meal, quick to make!
This indo_chinese dish is perfect for breakfast or dinner. With 499.55 calories and 17.97g of protein per serving, it's a healthy option for your meal plan.
fat
(Medium, thinly sliced (any color))
1 pcs Carrot (Medium, julienned)
1.5 cups Cabbage (Shredded)
2 tbsp Soy Sauce (Light soy sauce)
1.5 tbsp Red Chili Sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Spring Onions (Chopped, for garnish)
Instructions
1
Cook the Noodles
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
Add the egg noodles and cook according to package directions until al dente (usually 3-5 minutes). Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process.
Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce and Eggs
In a small bowl, whisk together the soy sauce, red chili sauce, rice vinegar, and black pepper. Set the sauce mixture aside.
In another small bowl, lightly beat the 3 eggs with a pinch of salt.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and heat over high heat until it shimmers.
Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots, sliced capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
4
Combine and Finish
Add the cooked noodles and scrambled eggs back into the wok with the vegetables.
Pour the prepared sauce mixture over everything.
Using two spatulas or tongs, toss everything together quickly and thoroughly for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
Taste and adjust seasoning if necessary.
5
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onions.
Serve immediately while hot for the best texture and flavor.
