A fiery and flavorful Indo-Chinese gravy where boiled and fried eggs are tossed in a thick sauce bursting with garlic and chili. The perfect comforting main course to serve with fried rice or noodles for a quick weeknight meal.
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Protein-packed egg in hot garlic sauce with aromatic Veg Hakka Noodles – a perfectly spiced, energy-giving delight!
This indo_chinese dish is perfect for dinner. With 660.08 calories and 23.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Rice Vinegar
2 tbsp Cornflour
2.25 cup Water (divided for slurry and gravy)
0.75 tsp Salt (or to taste)
0.5 tsp Black Pepper Powder (freshly ground preferred)
0.5 tsp Sugar (to balance flavors)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Preparation
Gently cut the hard-boiled and peeled eggs in half lengthwise.
In a small bowl, whisk together the light soy sauce, red chili sauce, tomato ketchup, and rice vinegar. Set this sauce mixture aside.
In another small bowl, combine the cornflour with 1/4 cup of water. Whisk until you have a smooth, lump-free slurry.
2
Shallow Fry the Eggs
Heat 4 tbsp of vegetable oil in a wok or a wide, non-stick pan over medium-high heat.
Once the oil is hot, carefully place the egg halves, yolk-side down, into the pan.
Fry for 2-3 minutes until the yolk side is golden brown and slightly crispy. This adds a wonderful texture.
Gently flip the eggs and fry for another minute. Remove them with a slotted spoon and set aside on a plate.
3
Sauté the Aromatics
In the same pan with the remaining oil, add the finely chopped garlic, ginger, and slit green chilies.
Sauté for about 30-40 seconds over medium heat until they become fragrant and the raw smell disappears. Be careful not to burn the garlic.
Add the diced onion and continue to sauté for 2-3 minutes until the onions turn soft and translucent.
4
Build the Gravy
Pour the prepared sauce mixture (soy sauce, chili sauce, etc.) into the pan. Stir well and cook for 1 minute, allowing the sauces to meld.
Add the remaining 2 cups of water, salt, black pepper powder, and sugar. Stir everything together and bring the mixture to a rolling boil.
Reduce the heat to a simmer. Give the cornflour slurry a quick stir (as it settles) and slowly pour it into the simmering gravy while stirring continuously to prevent lumps.
Continue to cook for 1-2 minutes, stirring, until the sauce thickens to a glossy, gravy-like consistency.
5
Combine and Serve
Gently slide the fried egg halves back into the thickened gravy.
Let it simmer for just 1 minute, allowing the eggs to heat through and absorb the flavors of the sauce. Avoid over-stirring to keep the eggs intact.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve hot immediately with your choice of steamed rice, vegetable fried rice, or hakka noodles.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
