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.
Crisp baby corn and earthy mushrooms tossed in a fiery, garlicky sauce. This Indo-Chinese favorite is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with noodles or fried rice.
About Egg Hakka Noodles with Mushroom Baby Corn Hot Garlic Sauce
Aromatic Egg Hakka Noodles with perfectly spiced mushrooms and baby corn in hot garlic sauce - yum!
This indo_chinese dish is perfect for dinner. With 557.99 calories and 16.43g of protein per serving, it's a nutritious choice 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.
188cal
4gprotein
20gcarbs
11gfat
Ingredients
200 g Mushrooms (cleaned and quartered)
200 g Baby Corn (sliced into 1-inch diagonal pieces)
1 medium Onion (cut into 1-inch cubes or petals)
1 medium Capsicum (cut into 1-inch cubes)
10 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
3 pcs Green Chilli (slit lengthwise)
3 tbsp Vegetable Oil
2 tbsp Light Soy Sauce
2 tbsp Red Chilli Sauce (e.g., Sriracha)
1 tbsp Rice Vinegar
1 tsp Sugar
1.5 tbsp Cornflour
1.25 cup Water (divided for sauce and slurry)
0.5 tsp Salt (adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Vegetables and Sauce Mixture
Bring a medium pot of water to a boil. Add the sliced baby corn and blanch for 2-3 minutes until they are slightly tender but still crisp. Drain immediately and set aside.
In a small bowl, whisk together the light soy sauce, red chilli sauce, rice vinegar, sugar, salt, and black pepper powder. This is your sauce base.
In another small bowl, mix the cornflour with 1/4 cup of water until a smooth, lump-free slurry is formed. Set aside for later.
2
Stir-fry Aromatics and Vegetables
Heat the vegetable oil in a wok or a large, deep skillet over high heat. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chillies. Stir-fry for 30 seconds until fragrant.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender.
Add the quartered mushrooms and the blanched baby corn to the wok. Stir-fry for another 3-4 minutes until the mushrooms have released their moisture and are lightly browned.
3
Combine and Thicken the Gravy
Reduce the heat to medium-high. Pour the prepared sauce base into the wok, followed by 1 cup of water. Stir well to combine with the vegetables.
Give the cornflour slurry a quick stir to recombine it, then slowly pour it into the boiling gravy while stirring continuously to prevent lumps from forming.
Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, gravy-like consistency.
4
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens, reserving some for garnish.
Transfer to a serving dish and garnish with the remaining spring onions. Serve immediately with steamed rice, fried rice, or hakka noodles.
