Egg Chilli Garlic Noodles

Instructions

1. 1

   Cook the Noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook for 5-7 minutes or according to package directions until al dente. Drain immediately, rinse under cold running water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.

2. 2

   Scramble the Eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Pour in the eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.

3. 3

   Sauté Aromatics and Vegetables: Heat the remaining 2 tbsp of oil in the same wok over high heat until it shimmers. Add the chopped garlic, ginger, and slit green chillies. Stir-fry for 30 seconds until fragrant. Add the sliced onion and stir-fry for 1 minute. Add the sliced capsicum and julienned carrot, and continue to stir-fry for 2-3 minutes until they are crisp-tender.

4. 4

   Combine Sauces and Noodles: Reduce the heat to medium. Add the light soy sauce, red chili sauce, white vinegar, and tomato ketchup to the wok. Stir well to combine with the vegetables. Add the cooked noodles, salt, and black pepper powder. Using two spatulas or tongs, toss everything together quickly and gently for 1-2 minutes to coat the noodles evenly.

5. 5

   Final Toss and Serve: Add the scrambled eggs back into the wok. Toss for another minute until everything is well combined and heated through. Garnish with chopped spring onion greens and serve hot immediately.