Egg Chowmein

Instructions

1. 1

   Cook the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the hakka noodles. Cook for 3-4 minutes or according to package instructions until al dente. Immediately drain in a colander and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.

2. 2

   Prepare Sauce & Scramble Eggs: In a small bowl, whisk together the soy sauce, red chili sauce, green chili sauce, rice vinegar, and sugar. Set this sauce mixture aside. In another 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

   Stir-fry Aromatics and Vegetables: Heat the remaining 2 tbsp of oil in the same wok over high heat. Once the oil is shimmering, add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced onion and the white parts of the spring onions, and stir-fry for 1-2 minutes until translucent.

4. 4

   Continue Stir-frying: Add the julienned carrots and capsicum to the wok. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp. Finally, add the shredded cabbage and stir-fry for another minute. Do not overcook; the vegetables should remain crunchy.

5. 5

   Combine and Finish: Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the top. Add the scrambled eggs and the remaining black pepper. Using two spatulas or tongs, toss everything together quickly but gently for 2-3 minutes, ensuring the noodles and vegetables are well-coated with the sauce.

6. 6

   Garnish and Serve: Garnish generously with the green parts of the spring onions. Serve immediately while hot.