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.
Crispy, batter-fried eggs tossed in a tangy and savory Manchurian gravy. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or hakka noodles for a satisfying meal.
Aromatic Egg Hakka Noodles with savory Egg Manchurian Gravy - a protein-packed delight, perfect for lunch!
This indo_chinese dish is perfect for lunch. With 762.52 calories and 28.259999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
fat
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.
Serve immediately, hot from the wok.
392cal
16gprotein
30gcarbs
23gfat
Ingredients
8 piece eggs (large)
0.5 cup all_purpose_flour (for the batter)
0.25 cup cornflour (for the batter)
1 tsp ginger_garlic_paste
1 tsp salt (divided)
1 tsp black_pepper_powder (divided)
0.5 cup water (for the batter)
2 cup oil (for deep frying)
1 tbsp garlic (finely chopped)
1 tbsp ginger (finely chopped)
2 piece green_chilli (slit lengthwise)
1 medium onion (diced into 1-inch cubes)
1 medium capsicum (diced into 1-inch cubes)
2 tbsp spring_onion_whites (chopped)
2 tbsp soy_sauce
1 tbsp red_chilli_sauce
1 tsp white_vinegar
0.5 tsp sugar
0.25 cup spring_onion_greens (chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
Immediately transfer the boiled eggs to a bowl of ice-cold water to stop the cooking process.
Once cooled, carefully peel the shells and slice each egg in half lengthwise. Set aside.
2
Make the Frying Batter
In a mixing bowl, combine the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper.
Gradually add 1/2 cup of water while whisking continuously to form a smooth, thick batter without lumps. The consistency should be similar to pancake batter, thick enough to coat the eggs.
3
Fry the Battered Eggs
Heat 2 cups of oil in a kadai or deep pan over medium-high heat.
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.
Remove the fried eggs with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
4
Prepare the Gravy Base
In a small bowl, mix 2 tbsp of cornflour with 1/4 cup of water to create a lump-free slurry. Set aside.
Heat 2 tbsp of oil in a large wok or pan over high heat.
Add the finely chopped ginger, garlic, green chillies, and spring onion whites. Stir-fry for about 30-45 seconds until fragrant.
Add the diced onion and capsicum. Continue to stir-fry for 2-3 minutes until they are slightly tender but still retain a crunch.
5
Build and Thicken the Sauce
Reduce the heat to medium. Add the soy sauce, red chilli sauce, vinegar, sugar, and the remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir well to combine.
Pour in 2 cups of water and bring the mixture to a rolling boil.
While stirring the gravy continuously, slowly pour in the prepared cornflour slurry.
Continue to stir and cook for 1-2 minutes until the gravy thickens to your desired consistency.
6
Finish and Serve
Gently add the fried egg fritters to the thickened gravy. Simmer for just 1 minute, carefully tossing to coat the eggs without breaking them.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
